Sweet Potato Pancakes

• 3/4 cups All-purpose Flour
• 1/2 cups Whole Wheat Flour
• 2-1/4 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 2 teaspoons Pumpkin Pie Spice
• 3 Tablespoons Brown Sugar
• 1 cup Milk
• 2 Tablespoons Applesauce Or Oil
• 1 teaspoon Vanilla Extract
• 2 whole Eggs
• 1 cup Mashed Sweet Potatoes
• 1/4 cups Chopped Candied Pecans

1. 1. In a large bowl, combine both flours, baking powder, salt, pumpkin pie spice, and brown sugar. In a small bowl, beat together milk, apple sauce, vanilla, and eggs.
2. 2. Add wet mixture into dry mixture. Stir. Add sweet potatoes and mix until well combined. If desired, stir in 1/4 cup chopped candied pecans (or reserve pecans to top pancakes when serving).
3. 3. On a hot greased griddle, using a 1/4 cup measuring cup, pour batter onto hot griddle. Cook 3-4 minutes, or until the top starts to form small bubbles. Flip and cook an additional 3-4 minutes. Keep pancakes warm until ready to serve.
4. Serve with warm maple syrup.

allpurpose, whole wheat flour, baking powder, ubc, pie spice, brown sugar, milk, vanilla, eggs, potatoes, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/sweet-potato-pancakes-2/ (may not work)