With activities, meetings, appointments and tired kids, evening meals don’t always happen the way you want them to. Take advantage of fresh faces and morning attitudes and enjoy breakfast together instead. (Of course, if you really want to surprise the kids when 5:30 p.m. rolls around, serve pancakes for dinner!) Involve kids in mashing the sweet potato and mixing the batter. The pancakes are vegetarian and Gluten Free!
Sweet Potato-Blueberry Pancakes
1 medium sweet potato
1 cup milk (dairy or nondairy)
2 Tbs. butter or coconut oil, melted and cooled
1 tsp. pure vanilla extract
1 cup buckwheat flour
1 Tbs. ground flaxseed
2 tsp. baking powder
1 tsp. ground cinnamon
1¼ cups blueberries
Butter or oil for skillet
Toppings: Greek yogurt, fruit, nut butter, maple syrup
PER SERVING (3 pancakes): 225 cal, 8g fat (3g mono, 1g poly, 4g sat), 90mg chol, 193mg sodium, 31g carb (5g fiber, 8g sugars), 9g protein
SOURCE: The recipe from Amy Palanjian and photo by Jennifer Olson is posted by permission of Delicious Living (and its parent company New Hope Network), a trusted voice in the natural living community for 30 years.