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breakfast
Sweet Potato Pancakes
PostpartumAmericanEasyServes 225 min
Batch-cooked pancakes made with sweet potato puree.
These sweet potato pancakes are a fantastic, comforting breakfast that delivers steady energy for long days and nights. The sweet potatoes are rich in Vitamin A, which supports the immune systems of both mother and baby. Combined with eggs and whole wheat flour, they offer a great mix of protein and complex carbohydrates to keep blood sugar stable and support milk production.
View Nutrition Facts
One serving≈520 kcal · 18 g protein
Calories520 kcal
Protein18 g
Carbs66 g · 18.7g sugar
Fat23 g · 7.4g sat
Fiber8.4 g
Sodium718 mg
Folate68 mcg DFE
Iron3.9 mg
Calcium315 mg
Choline186 mg
Iodine79 mcg
Vitamin D75 IU
Vitamin B120.7 mcg
DHA + EPA18 mg
Zinc3.2 mg
from its ingredients
Ingredients
1 sweet potato, cooked, peeled, and mashed
2 eggs
½ cup milk
¾ cup whole wheat flour
1 tsp baking powder
1 tsp cinnamon
¼ tsp salt
1 tbsp butter, for cooking
2 tbsp maple syrup, for serving
¼ cup walnuts, chopped, for topping
Method
- 1In a large bowl, whisk together the mashed sweet potato, eggs, and milk until smooth.
- 2In a separate smaller bowl, stir the whole wheat flour, baking powder, cinnamon, and salt.
- 3Fold the dry ingredients into the sweet potato mixture until just combined (do not overmix).
- 4Melt a little butter in a large skillet over medium heat.
- 5Pour about ¼ cup of batter per pancake into the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
- 6Serve warm, topped with maple syrup and chopped walnuts.
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