1/2 cup cooked sweet potatoes, mashed

1 egg

1/3 cup all-purpose flour (use graham flour for a nice taste!)

1/2 tsp baking powder

1/4 cup milk (or more)

 

Mix sweet potatoes in a mixing bowl with egg. Stir in the flour and add the baking powder.  Add up to 1/3 cup of milk, stirring. Stir in 1 tbsp butter.  The mixture should have the consistency of thick, lumpy sauce like an “instant” pancake mix Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter.  Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break. Approx. 1 to 2 minutes.  Using a spatula, flip the pancakes and cook another 2 minutes. Remove pancakes from the skillet and keep warm on a covered plate in the oven. Freezes Well!

 

Yield:

Calories:

Fat:

Fiber: