Sweet Potato Pancakes

Breakfast is an overlooked time to add veggies into your children's diets. One way I do this at home is to add in shredded or pureed veggies into easy to prepare pancake mix. It improves the nutritional quality of an otherwise nutritionally bankrupt breakfast choice. The bonus....they taste great! This recipe calls for mashed/pureed sweet potato, but be creative! I use bananas, apples, berries, nuts, sweet potato, carrot, pumpkin, zucchini...it's endless. Stay tuned for more nutrient packed variations to come!

Sweet Potato Pancakes

1 batch Bob's Red Mill 10 Grain Pancake Mix prepared as directed
1/2 Cup pureed/mashed sweet potato(I usually bake an extra one or two when I make them for dinner to use in pancakes or muffins. You can freeze them by the 1/2 cup in baggies in the freezer for about a month!)
1 tsp. Vanilla
1 tsp(or more depending on taste) Pumpkin Pie Spice

Mix all ingredients together with a metal whisk. Grease your griddle with a cooking spray. Pour 1/3 cup of batter on griddle per pancake and when you start to see small bubbles forming, time to flip. Serve with real butter* and real maple syrup. I also typically serve pancakes with scrambled eggs and a berry fruit salad.

*Don't be afraid to use real butter. The synthetic properties of margarine are far more dangerous to your body than real fats, not to mention, butter just tastes better.

This recipe will feed 2 children and 2 adults.

Hint: if you double the batch, you can freeze these. Just let them cool completely, place a square of waax paper between each pancake and put them in a freezer bag. Then you have an easy and healthy breakfast for your kids during the school week. Then simply heat them up in the toaster just like Eggos...but yummier!