Whole-grain Sweet-Potato Pancakes

Whole-grain Sweet-Potato Pancakes

Filled with whole-grain goodness and rich in vitamin A, these easy-to-make pancakes -- served with a sprinkling of cinnamon or drizzle of maple syrup -- can be served for breakfast, lunch or even dinner. Use fresh-cooked, mashed sweet potatoes. Leftover pancakes can be individually wrapped and placed in a zippered plastic bag in the freezer. Simply heat in the microwave for a quick, healthy meal or snack.

Makes 12 pancakes (12 servings, 1 pancake per serving)

Ingredients
3/4 cup whole-wheat flour
2 tablespoons Simply Sweet or Stevia (optional)
3 1/2 teaspoons baking powder
3/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1 1/4 cups mashed sweet potatoes
1 1/2 cups unsweetened soy or nut milk
2 large eggs
3 tablespoons cold pressed oil

Directions:
1. Whisk dry ingredients together in a large bowl.
2. In a separate bowl, mix remainder of ingredients. Add to dry ingredients and stir just until all ingredients are moistened.
3. Preheat griddle or skillet and coat with a small amount of oil or cooking spray.
4. Drop batter by heaping 1/3 cup portions onto hot surface and cook until bubbles form. Turn pancakes over and cook until dark golden brown and cooked throughout.
5. Serve immediately.