The Happy Family Organic Superfoods Cookbook For Baby & Toddler by Shazi Visram

Author:Shazi Visram
Language: eng
Format: epub
Publisher: Weldon Owen

SWITCH IT UP

• Serve this Asian-inspired tofu and vegetable medley over cooked brown rice, couscous, or quinoa.

SWEET POTATO & RAISIN PANCAKES

This is a sweet, fun spin on traditional potato pancakes. Sweet potatoes are rich in beta-carotene, which promotes good eye health. Cinnamon and raisins add a natural sweetness. These nutritious pancakes provide delicious fuel for growing kids!

INGREDIENTS

1 lb sweet potatoes, peeled and shredded (about 4 cups)

¾ cup raisins

⅓ cup whole-wheat flour

2 large eggs, lightly beaten

½ teaspoon ground cinnamon

Pinch of salt

Pinch of sugar

½ cup applesauce or plain whole-milk Greek yogurt (optional)

MAKES 8 PANCAKES

DIRECTIONS

1 Preheat the oven to 400°F. Lightly grease a baking sheet.

2 Wrap the shredded sweet potatoes in a clean kitchen towel and squeeze out the excess water.

3 In a large bowl, combine the sweet potatoes, raisins, flour, eggs, cinnamon, salt, and sugar and stir until well mixed.

4 Form the sweet potato mixture into 8 pancakes, each about 3½ inches in diameter. Place the pancakes on the prepared baking sheet and bake, turning once halfway through baking, until golden and crisp, about 20 minutes total. Serve warm with applesauce on the side for dipping, if using. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

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