What a great idea!! I can't believe I haven't made these before! I made a few alterations and probably will again the next time I make them. I used sweet potato puree from Trader Joe's (saved a TON of time) and used 1 cup of whole wheat flour and 1/2 cup of regular. The batter was very thick and didn't "lay" on the hot pan so I increased the milk to at least 2 cups if I wanted any movement on the pan. I also subbed in cinnamon for the nutmeg and added about 2 tsp vanilla (yum!). I also cut the salt in half (I can always taste it in pancakes). But one word of advice: note that the finished pancakes are EXTREMELY moist due to the milk and s/p. So I ended up burning several of mine thinking they weren't done yet :P They were, but the pancake does not develop the firmness of a traditional pancake. When done, it even "gives" when you press on it. And it will not "bubble" nearly as much as a regular pancake, too, so check it sooner than later to flip. Since there is no sugar in the batter, you have a bit more freedom to have fun with the toppings. But I just topped it with some organic whole milk french vanilla yogurt. My kids loved it! It looked like icing! :) I may put in a 1/4 cup sugar next time and just top with butter (they are super tasty and don't need much!). But overall, I will definitely be making these again...way healthier than regular pancakes and a fun treat for the fall!
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