This is a new twist on a breakfast favorite, and a great way to sneak some extra vegetables into kids and adults alike!
1 1⁄4 c
mashed, cooked sweet potato
1 1⁄2 c
melted butter or canola oil
Preheat griddle or heavy skillet. Stir dry ingredients together in a medium bowl. In a separate bowl combine remaining ingredients thoroughly and then add to flour mixture. Lightly oil hot griddle or skillet and then drop batter by tablespoons onto griddle. When bottom of cakes are set, turn and cook the other side. Serve with maple syrup or applesauce if desired.
Use all or part white whole-wheat flour if preferred. Pumpkin or squash can be substituted for the sweet potatoes. Children may enjoy these small pancakes, but use 1/4-cup batter per cake if larger ones are desired.