The morning of Thanksgiving can be very hectic. Mom has to get the turkey prepared and in the oven. The kids need to finish their Thanksgiving place mats, and the house needs one more quick pick up before guests arrive for Thanksgiving Dinner. For many years I simply went to the grocery store the night before and picked up a box donuts. While the family never complained, I knew that this was not a wholesome meal fit for breakfast. Especially on a day where the children would be gorging on sweets and almost certainly miss nap time. When I came across this recipe in Jessica Seinfield’s book “Deceptively Delicious” where she shares recipes to help hide vegetables in delicious foods, I knew it make the perfect Thanksgiving Day breakfast. I like to make the batter the evening before and store it covered in the refrigerator overnight. That way I can wash those dishes that night and there will only be a few dishes to wash in the morning. You can also prepare your sweet potatoes for Thanksgiving Dinner the night before and simply add in one extra for the puree.
For this recipe you will need ½ cup sweet potato puree. To make the puree, simply cut the sweet potato into quarters without peeling and steam it for 40-45 minutes. You can also roast the sweet potato whole at 400 degrees for 50-60 degrees. Scoop out the flesh and puree in a food processor or blender.
You can also use ½ cup canned pumpkin if you prefer.
Sweet Potato Pancakes
1 cup water
½ cup sweet potato puree
¼ tsp cinnamon or pumpkin pie spice
1 cup pancake mix
Nonstick cooking spray
1 tbsp canola or vegetable oil
Maple syrup, for serving
1. In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin spice. Add the pancake mix and stir juts to combine-the batter should be lumpy.
2. Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using ¼ cup batter for each pancake.
3. Cook until bubbles form on top of the pancakes and the batter is set, 2 to 3 minutes. Then us a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.
I like to serve these pancakes with just a little bit of whipped cream sprinkled with pumpkin pie spice and fresh fruit. It will give everyone a full stomach and lots of energy for the long day without crashing.
