Ingredients 2 cups of warm water (about 1/2 cup to 1 cup warm milk) 2 eggs, lightly beaten 1/4 cup of flour 2 tsp baking powder 1 tsp baking soda 1/8 tsp salt 2 cups frozen sweet potatoes, peeled and diced 2/3 cup of corn kernels 1 cup of butter, softened 1/3 to 1/1 cup of honey 1/6 tsp of cinnamon 1 tsp of vanilla extract 1/5 cup of oatmeal 1 cup milk 3 cups of whole wheat flour 1 cup sweet potatoes 1 cup corn kernels, diced 2 tbsp of butter 1 cup cinnamon, ground 1 tsp vanilla extract 2 cups oatmeal, roughly chopped Directions Mix the water, eggs, flour, baking powder, baking soda, salt and cinnamon in a bowl.
Add the mashed sweet potatoes to the bowl.
Mix on medium-low speed for about 3 minutes.
Then mix in the oatmeal and corn kernels.
Continue mixing for another 3 minutes or until the oats are completely smooth.
Add butter and honey and mix until well combined.
The mixture should be smooth and have a grainy texture.
Add in the cinnamon and vanilla and mix well.
Spoon into greased muffin cups or tin foil-lined 9×13 inch muffin pan.
Bake for about 15 minutes or till a toothpick inserted in the middle of the muffin comes out clean.
Let cool for 10 minutes before removing from the pan.
Allow to cool completely on a wire rack for about 5 minutes.
Once cooled, store in an airtight container.
Notes If you prefer, you can also make a cinnamon buttercream.
To make a simple cinnamon butter, combine all the ingredients in a saucepan.
Place over medium-high heat and cook, stirring occasionally, until the mixture begins to bubble and the edges start to turn golden brown, about 15 to 20 minutes.
Serve warm with cinnamon syrup.
Recipe Notes To make an oatmeal pancake, start by making a batch of the oat batter.
Heat a pan over medium heat and pour in a splash of the batter to create a thick batter.
Allow the batter mixture to cook for about 2 minutes.
Remove the pan from the heat and allow the batter and batter mixture mixture to cool on a rack for 10 to 15 minutes.
You can also thicken your batter by adding in additional eggs and cinnamon to thicken the batter.
You’ll need about 1 cup batter for the pancakes.
The batter should be thick enough to cover your countertop.
Nutrition Facts Sweet Potato Pancakes Recipe Amount Per Serving (1 serving) Calories 285 Calories from Fat 180 % Daily Value* Total Fat 19g 28% Saturated Fat 6g 35% Cholesterol 98mg 37% Sodium 2512mg 71% Potassium 994mg 22% Total Carbohydrates 36g 12% Dietary Fiber 2g 8% Sugars 3g Protein 16g 34% Vitamin A 25% Vitamin C 23% Calcium 4% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.