Whole Wheat Sweet Potato Oatmeal Pancakes

This past Saturday I helped volunteer with the Community Nutrition Partnership and the UNC Center for Health Promotion and Disease Prevention at the NC Science Festival. We were trying to get kids excited about cooking with local and healthy ingredients so we made Whole Wheat Sweet Potato Oatmeal Pancakes. The recipe was a huge success with the kids!

The kids and parents liked it so much, we ran out of recipe copies. So, for those wanting the recipe, please see below:

Whole Wheat Sweet Potato Oatmeal Pancakes
1 cup mashed sweet potatoes
1/2 cup oats
1 cup whole wheat flour*
2 eggs**
1 cup skim milk**
1/4 cup olive oil
2 tbs. honey
3 tsp. baking powder
1 tsp. salt
1/2 tsp. nutmeg

*To make this recipe gluten-free: substitute buckwheat flour for the whole wheat flour
**To make this recipe vegan: substitute Ener-G Egg Replacer for the eggs and use almond or soy milk instead of skim milk.

To mash the sweet potato, take 1 medium sweet potato and cut into big chunks. Boil for approximately 20 – 25 minutes, or until soft. Drain the sweet potato chunks and mash with a fork or potato masher.

Combine all ingredients in large mixing bowl and stir until well combined.

Measure about ¼ cup batter and pour onto oiled skillet or griddle. Cook over medium heat until bubbles start to form at the top of the pancakes (about 2-3 minutes). Flip the pancake and cook for another minute, make sure the pancake does not start to burn.

Remove from skillet and serve with sliced fresh fruit. Enjoy!

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