Tasty Tuesdays: Sweet Potato Pancakes

Since my little ones just started to refuse pureed foods, I've been trying to think of ways to use up our left over baby food.  On Easter Sunday, I treated them to sweet potato pancakes made with some of our left over sweet potato puree.  I smeared a little mashed banana on top, rolled it up, and cut it into bite sized pieces.  My kiddos and my hubby scarfed it down.  It was a very tasty treat for a holiday morning.
Here is the recipe from Nature Baby:

Sweet Potato Pancakes

  

Your little one will never know that he’s eating vegetables for breakfast! It’s a delicious and nutritious way to start his day!

2 cups of white whole wheat flour 

   (or substitute 1 cup all purpose flour and 1 cup whole wheat flour)
3 tsp. baking powder
½ tsp. kosher salt
1 tsp. ground cinnamon
¼ tsp. nutmeg
1 large sweet potato - baked, peeled and pureed
2 cups milk
¼ cup melted butter
2 large eggs
3 tbsp. brown sugar
1 tbsp. vanilla extract

In large bowl, combine first five (dry) ingredients together and set aside.

In a mixing bowl, combine sweet potato, milk, butter, eggs and sugar and vanilla and mix until smooth. Slowly add dry ingredients to mixing bowl; mix until just combined. (A few lumps are OK; over mixing will make the pancakes tough.)

Pour ¼ cup portions of batter onto greased skillet. Cook on medium heat and flip pancakes when bubbles form on the surface. Pancakes should be a golden brown color.

Serve immediately, or freeze for later consumption. If freezing, place sheet of parchment paper between each pancake and store in zip-tight freezer bag. Store in freezer for up to 3 months.