SWEET POTATO PANCAKES

If you're like me- you're a sucker for a hearty Sunday breakfast. And there's no better satisfying meal than pancakes! Putting sweet potatoes into your batter not only adds health benefits, but your pancakes become indulgent and perfectly sweet. The next time you feel like firing up the griddle, slip this little surprise into your pancakes, and it'll be a sure hit!

INGREDIENTS:
1 batch of pancake mix; mixed with eggs, milk, oil, etc. (whatever the package calls for)
1/3 cup mashed sweet potatoes (use fresh, canned, or leftover sweet potatoes!)syrup and butter for serving

DIRECTIONS:
-mix all pancake ingredients together, including the mashed sweet potatoes
-pour 1/4 cup of pancake mixture in a greased pan (medium-low heat) or griddle (set at 375 degrees)
-cook on one side until bubbles start to form on the pancake, then flip and cook for an additional minute or two
-serve with butter and syrup (if you wish!) and enjoy!


SHOUT OUTS:
These pancakes are a remake of a delicious meal served at Tupelo Honey Cafe in Ashville, North Carolina.

TIPS and ADAPTATIONS:
-Try this recipe with mashed up bananas, cooked apples, or pumpkin puree instead of sweet potatoes.
-Add a little extra flavor by adding a sprinkle of cinnamon and a splash of vanilla extract in the batter.
-Really want to impress the hungry crowd- serve with candied pecans on top!
-Leftovers? Place cooled pancakes in a freezer zip-lock bag and keep in the freezer. When you're ready to eat, defrost and warm up in the toaster oven.