Prep 10 mins
Cook 12 mins
Trying to get a toddler to eat his veggies can be a pain..But these oven-baked dandies taste great, and have lots of protein, fiber and vitamin A. Even adults will like them!
- 1 large garnet yams (preferably organic, should yield at least 4 cups grated) or 1 large sweet potato (preferably organic, should yield at least 4 cups grated)
- 3 large eggs
- 1⁄4 cup whole wheat pastry flour
- 2 tablespoons oat bran (optional)
- 2 tablespoons milk
- 2 tablespoons sucanat (or brown sugar) or 2 tablespoons granulated maple sugar (or brown sugar)
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- Preheat oven to 400 degrees.
- Peel and coarsely grate the potato/yam.
- Mix all ingredients in a medim bowl, stirring to blend.
- Spray a baking sheet with plenty of oil spray (I use butter-flavored).
- Drop mixture by 1/4 cup measures onto sheet, and press each down flat.
- Bake at 400 for 5-7 minutes, flip the pancakes over, and cook for another 5 minutes. (if they need more time, cook them some more, but watch, since the edges burn quickly).
These went down very well with my kids (& me!), and were very straightforward to make, although the grating is a pain if, like me, you don't own a food processor!! I can't be 100% certain that mine turned out exactly as they were meant to as I used 2 small sweet potatos & it came to over 5 cups, so I had to increase the other measurements a bit, plus my eggs were on the small side of medium so I used four of them. I think mine may have been "eggier" than the recipe intended, but very nice nonetheless! Because I made extra mixture they wouldn't all fit on my baking tray so I experimented with the leftover mixture & added extra flour & sugar, some oatmeal, dried fruit, nuts & a little bicarb & turned it into rather nice cakey biscuits (cookies)! Although the original recipe was definately better!