Recipe Cathrine Mccord from Weelicious 

I had a half baked Sweet Potato left over last week and decided to make pancakes with it. I didn’t use a recipe, but I also didn’t measure. For accuracy I found this recipe which sounded quite similar.  I used Capay Mills Sonora Flour and used a combo of Greek Yogurt and Milk to add a little tang. 

1 cup Flour

2 tsp Baking Powder

1/2 tsp ground Cinnamon

1/4 tsp ground Nutmeg

1/2 tsp Salt

1 large Egg

1 1/4 cups Milk

1 TB Brown Sugar

1 TB Vegetable Oil

1 cup Sweet Potato Puree

In a bowl, whisk together  flour, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together the remaining ingredients. Gradually add the dry ingredients to the wet ingredients and stir until just combined.  Heat a large skillet or griddle over medium heat and lightly coat with butter or oil. Pour about 1 TB of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes. Flip and cook one minute longer on other side. Serve.