2 cups of white whole wheat flour 

   (or substitute 1 cup all purpose flour and 1 cup whole wheat flour)
3 tsp. baking powder
½ tsp. kosher salt
1 tsp. ground cinnamon
¼ tsp. nutmeg
1 large sweet potato - baked, peeled and pureed
2 cups milk
¼ cup melted butter
2 large eggs
3 tbsp. brown sugar
1 tbsp. vanilla extract

 

In large bowl, combine first five (dry) ingredients together and set aside.

 

In a mixing bowl, combine sweet potato, milk, butter, eggs and sugar and vanilla and mix until smooth. Slowly add dry ingredients to mixing bowl; mix until just combined. (A few lumps are OK; over mixing will make the pancakes tough.)

 

Pour ¼ cup portions of batter onto greased skillet. Cook on medium heat and flip pancakes when bubbles form on the surface. Pancakes should be a golden brown color.

 

Serve immediately, or freeze for later consumption. If freezing, place sheet of parchment paper between each pancake and store in zip-tight freezer bag. Store in freezer for up to 3 months.