Easy Pancakes with Sweet Potato or Banana

I love American style pancakes, I literally could eat them every day. Once of the things that has prevented me from doing so is that I have always found them a bit of a faff to make, they require the use of my mixer usually and I can’t always be bothered generating that much washing up first thing. I’m lazy!

Fortunately I have now discovered a super easy way to make them, with limited mess and washing up required as they are made in the Nutribullet smoothie maker. They could also be made with a standard mixer or another similar product to the Nutribullet.

In addition to them being, they are also pretty healthy as there is no added sugar which means I don’t have to feel guilty about making them more regularly, and they are also suitable if you are doing baby led weaning (after 6 months as they include eggs & flour, potential allergens), so they can be a breakfast/brunch treat for the whole family!

The recipe works with either banana or sweet potato, you could probably also use butter-nut squash if you were a fan!

These are the banana pancakes:

These are the sweet potato:

The recipe makes about 20 mini pancakes, enough for brunch for me, my Husband and our 6 month old.

Ingredients:

  • Either 1 medium/large sweet potato peeled, cut into chunks and steamed until soft), or 2 ripe bananas
  • 2 heaped tbsp plain flour
  • 2 eggs
  • Generous sprinkle of cinnamon (optional and to taste)
  • 1 tsp baking powder
  • A knob of Butter or coconut oil for frying

Instructions:

  1. Switch the oven on low & put a plate/Serving dish in to warm so you can pop the pancakes in as you cook them to keep them warm while you make further batches. Place all the ingredients into a nutribullet or mixer and whizz up until it makes a smooth batter.
  2. Heat butter or coconut oil in a frying pan until hot and then drop tablespoons of the mixture into the pan to make pancakes of the required size ( I like making small mini pancakes which are perfect cut in half for my baby to get a good grasp on).
  3. Let the pancakes cook for a few minutes, until little bubbles start to appear on the surface, then flip them over and cook for a few more minutes on the other side.
  4. As they cook, pop them in the preheated dish in the oven to keep warm while you finish making the rest of the pancakes from the batter.

These are lovely served with yoghurt and fruit and a drizzle of maple syrup (for the grown ups, best not to give the maple syrup to the little ones!). You can also add a spoonful of greek yoghurt to the mixture when you whizz it up which makes a lovely smooth creamy batter.

A tip for the sweet potato versions, you can steam the potato in advance and whizz this up to make a puree and then put it into freezer bags and freeze until you are ready to use. Then you could always take a bag out the night before you plan to have them and let the puree defrost overnight so it’s ready to whizz up in the morning!