ingredients
3/4 cup baby oatmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher or other coarse salt
3 tablespoons melted and slightly cooled
1 cup low-fat milk
1 cup sweet potato puree
1/2 cup apricot or other fruit puree
1 tablespoon honey
2 large eggs
1/4 teaspoon cinnamon
1 tablespoon vegetable oil
directions
Whisk baby oatmeal, flour, sugar, baking powder and salt together in a large bowl.
In a smaller bowl, whisk the butter, milk, sweet potato and fruit purees, honey and eggs together until thoroughly combined.
Gently fold the wet ingredients into the dry ingredients; the batter should be slightly thick.
Heat a large skillet (cast-iron or nonstick) over medium heat. Rub the pan with oil.
For each pancake, spoon 1 rounded tablespoonful of batter onto the pan. Once bubbles begin to form on the top side of the pancake, flip the pancake and cook until the bottom is golden-brown, about 3-4 minutes total. Continue with the remaining of the batter.
Serve the pancakes immediately, straight from the skillet or keep them warm in a low oven, covered loosely with aluminum foil.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 46, Fat, total (g) 2, sat. fat (g) 1, carb. (g) 6, fiber (g) 0, sugar (g) 2, pro. (g) 1, sodium (mg) 78, calcium (mg) 35, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet