Sneaky Spinach and Sweet Potato Pancakes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy pancakes infused with pureed spinach and roasted sweet potato, offering a colorful and nutritious breakfast that kids will love. This American-inspired breakfast recipe (vegetarian), ready in about 25 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
  2. Step 2: In a separate bowl, combine 1 1/4 cups milk, 1 large egg, 1/2 cup mashed roasted sweet potato, 1/2 cup pureed fresh spinach, 3 tbsp melted unsalted butter, 2 tbsp brown sugar, and 1 tsp vanilla extract. Whisk until smooth.
  3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; the batter should be slightly lumpy but without dry flour patches.
  4. Step 4: Heat a nonstick skillet over medium heat and lightly coat with vegetable oil. Pour 1/4 cup batter per pancake, cooking for 2-3 minutes until bubbles form on the surface and edges look set.
  5. Step 5: Flip and cook for an additional 1-2 minutes until golden brown and cooked through. Repeat with remaining batter.
  6. Step 6: Serve warm with maple syrup or yogurt.

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