I prep breakfast meals just as often as I do dinner meals. I usually make pancakes or muffins on Sunday and keep them in the fridge for a quick grab and go. I know how busy mornings can get!
Banana + Sweet Potato Pancakes
Makes about 10 | 15 minute prep time | 15 minute cook time
1 cup whole wheat flour
1/2 cup rolled oats
1 cup + 2 Tbsp Milk of choice (I like unsweetened vanilla)
2 Flax eggs (See below) OR 2 whole eggs
2 teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 baked sweet potato, mashed (I bake mine at 375 degrees for about 45 minutes and let cool at least 30 minutes before handling).
1 large banana, mashed
2 tablespoons maple syrup + more for serving
1.) In a small bowl, make flax eggs by mixing 2 tablespoon ground flaxseed with 6 tablespoons water, mix until well incorporated and set aside.
2.) In a large bowl, add the sweet potato and banana and mash until smooth and well incorporated. Add the flour, oats, flax eggs, baking powder, and cinnamon. When dry ingredients are mixed, add the milk, vanilla, and maple syrup.
3.) Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
4.) When golden on each side, remove pancakes from griddle and set on plate. After cooling feel free to leave pancakes in the fridge for 5-6 days.
* Note - I love these pancakes drizzled with peanut butter, but feel free to add any toppings you wish!