Mmmmm...Sweet Potato Pancakes!

Ingredients:

1 cup roast sweet potato, pureed
1 cup flour
1 cup whole wheat flour
1 tbsp. + 1 tsp. baking powder
1 tbsp. brown sugar
The zest of one orange
1 tsp. cinnamon
1/4 tsp. nutmeg
2 cups milk (more for thinner pancakes)
1 tbsp. + 1 tsp. olive oil
2 eggs
Garnish: toasted pecans or pomegranate seeds, maple syrup

Directions:

1. Preheat oven to 200°F. Leave the oven door slightly open. Place 1 to 2 tbsp. of butter in a skillet, over medium heat.

2. Whisk all ingredients, except the garnish, in a large bowl. Mix until a few lumps are in the batter.

3. Pour 1/2 cup of batter into the hot, buttered skillet. When the edges are dry and the surface has bubbles, flip the pancake over to reveal a golden brown surface. Cook the bottom side until done. Place pancake on a plate and place in the warm oven. Repeat with the rest of the batter (save time by cooking 3 to 4 pancakes in one skillet).

4. Enjoy the Sweet Potato Pancakes with a drizzle of maple syrup, pomegranate seeds and/or pecans.

Shared from-http://blog.sanuraweathers.com/2010/12/sweet-potato-pancake-pomegranate-seeds/