Prep 3 mins
Cook 6 mins
Created by Jessica Seinfeld From the book "Deceptively Delicious" Sweet potato puree both sweetens and boosts the nutrition of this simple, quick breakfast.
- 1 cup water
- 1⁄2 cup sweet potato puree
- 1⁄4 teaspoon cinnamon, spice (optional) or 1⁄4 teaspoon pumpkin pie spice (optional)
- 1 cup pancake mix
- nonstick cooking spray
- 1 tablespoon canola oil, for skillet
- pure maple syrup, for serving
- In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using.
- Add the pancake mix and stir just to combine—the batter should be lumpy.
- Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat.
- When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.
- Cook until bubbles form on top of the pancakes and the batter is set (2-3 minutes).
- Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.
Made these yesterday for breakfast. I used yellow squash puree in place of the sweet potatoes and it worked fabulously. . .one could not detect the squash at all!!! Mine were VERY runny as written, so I added extra pancake mix and an egg.
I've only eaten sweet potatoes the only way I like them and that is baked with marshmallow topping and I was leary about trying this, but they were sweet and to my surprise these were good!
I make this with canned pumpkin. My kids love them. I personally find them heavy, but I'm not trying to trick myself.