Here’s a healthy recipe even kids won’t be able to resist, from one of my favorite cookbooks, “The Superfoods Cookbook” by Dana Jacobi. It uses sweet potatoes which are a great source of beta-carotene and are full of fiber. Here, they star along with walnuts (one of the healthiest nuts) in a modern take on traditional pancakes that are dense with nutrition and full of flavor. Perfect for a special Sunday morning breakfast.
(makes 6 servings)
Ingredients:
- 2 sweet potatoes, scrubbed put not peeled
- 2 tablespoons unsalted butter
- 1 1/2 cups nonfat milk
- 2 large eggs
- 1 tablespoons brown sugar
- 1 1/2 teaspoon pure vanilla extract
- 1 cup whole-wheat flour
- 1/2 cup unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon EACH ground cinnamon and freshly grated nutmeg
- 1/2 teaspoon salt
- canola oil spray
- 1/2 cup walnuts, tasted and coarsely chopped
- warmed pure maple syrup for serving
Directions:
Preheat the oven to 200 degrees. Pierce the sweet potatoes a few times with a fork, and microwave on high until tender, about 8 minutes. Split each sweet potato lengthwise and let cool just until easy to handle, then scoop out and measure 1 1/4 cups of the flesh; reserve the remainder for another use.
In a food processor (or mixer), combine the warm sweet potato flesh and the butter and pulse until incorporated. Add 1/2 cup of the milk, the eggs, brown sugar, and vanilla and process until smooth. Transfer to a bowl and whisk in the remaining cup milk. In a large bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt. Pour the sweet potato mixture into the flour mixture and stir just until combined. Do not overmix.
Place a griddle over medium heat until hot and coat lightly with canola-oil spray. For each pancke, pour about 1/4 cup of the batter onto the griddle and cook until bubbles break on the surface, about 2 1/2 minutes. Flip the pancakes and cook until golden brown on the second sides, about 2 minutes longer. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
Serve pancakes piping hot, sprinkling each with the walnuts. Pass the warmed syrup at the table.
