Get out of town!! That is exactly what you will say when you take your first bite of these warm, fluffy, sweet, pancakes. Why are pancakes so fun? It’s like you can put anything in the form of a pancake and it just makes you want to eat it! Well, at least that’s how we feel. And you will too after you try these guys. We did some experimenting to try and make them more healthy than your typical buttermilk pancake without compromising the flavor. We are not gonna lie, we knocked this one out of the park!! Here’s the deal, if the kids will devour them, it’s a win win right? Our kids cannot get enough of these. We suggest making some time whenever you can make that happen (I know we all have Tons of it these days) but seriously, set aside like 45 minutes one day and make up a big batch, let them cool and then put them in a large freezer bag to have for future days. They freeze and reheat very well and you will be so happy on those busy mornings to just grab one and heat it up. Drizzle with fresh maple syrup and you are done. Delish!
- 1 cup flour
- ½ cup oats
- 4 teaspoons baking powder
- ½ teaspoon cinnamon
- 2 eggs
- 1 cup milk (dairy or nut milk of your choice, we used cashew milk)
- ½ cup mashed sweet potatoes
- ¼ cup ripe mashed banana
- butter for greasing griddle
- Peel sweet potato and dice into small cubes. In a medium saucepan, boil until tender. About 10-15 minutes. Drain and smash in a bowl. (Reserve any leftover potatoes in a ziploc bag in freezer for future use)
- Smash one half banana with fork and set aside
- In a blender, combine flour, oats, cinnamon, eggs and milk and blend until smooth. Transfer to a bowl and stir in the smashed sweet potatoes and banana.
- Heat a griddle or skillet over medium heat. Lightly grease with butter and pour about ¼ cup per pancake and cook until fluffy and slightly golden around edges. Flip and continue cooking other side. About 3-4 minutes per side. Continue with remaining batter.
- Serve with warm maple syrup