What do you do when a polar vortex blows through Chicago on Super Bowl Sunday? Make pancakes!
I really don’t need a lame weather excuse to make pancakes for my family – it’s one of our fave breakfast meals. But today I wanted to jazz them up a bit with the latest in the line from Hooray Puree – Sweet Potato! Sweet potatoes are rich in vitamin A and are so good for you.
This product is 100% organic sweet potato and nothing else added. Each box contains 2 packets and each packet is equivalent to two vegetable servings. I love the “no-brainer” approach that Hooray Puree offers to increase vegetables by simply tossing it in to your favorite dishes. Pancake mix turns out to work quite well with this product.
I love Kodiak brand pancake mix. Actually, I screwed up and bought the buttermilk pancake mix version instead of the whole grain mix. Regardless, this turned out AWESOME. But I will try it using the whole grain mix the next time we make it. It was really simple to put together and my family loved it. Then I topped off the pancakes with a delicious berry mix – it doesn’t really need maple syrup but we like adding real maple syrup to just about anything – just like Buddy the elf! Ha!
Without further ado, here is the recipe. Let me know what you think.
Servings: 2 ( A serving = 2 large pancakes)
1 cup water
1 packet Hooray Puree Sweet Potato
1 cup Kodiak pancake mix
1/2 tsp. Pumpkin Spice mix
2 tsp. Nielsen-Massey vanilla sugar (can substitute regular sugar and add 1/4 tsp vanilla extract)
1 smashed, ripe banana, medium
Tuscan Triple Berry
1/2 cup Blackberries
1/2 cup Raspberries
1/2 cup POM Pomegranate Arils
2 tbsp Red wine
2 tsp Nielsen-Massey vanilla sugar (can substitute regular sugar and add 1/4 tsp vanilla extract)
Pancakes: Spray non-stick cooking spray onto a large skillet or griddle. Preheat over medium high heat. Whisk all ingredients together until smooth in a medium bowl. When griddle is hot, pour 1/4th on the mixture in. Cook until bubbles appear at the top. Lift pancake slightly to see if well-browned. Flip pancake over and cook until done. Add butter or Benecol light margarine, if desired
Tuscan Triple Berry: Rinse blackberries and raspberries then add to medium mixing bowl. Add POM arils to other berries. Add wine and sugar to berry mixture and fold until berries are well coated. Top pancakes with 1/2 of the mixture.