Recipe by BigFatMomma
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!
Top Review by Miss Dipsy
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!
- 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
Directions See How It's Made
- 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).