I made these for breakfast this morning, and they were so good! I can never follow a recipe exactly, and find the need to play around with ingredients or healthify it in some way, but this was based on Spark People’s Whole Wheat Spiced Pumpkin Pancakes. I halved the original recipe, which fed me and the kiddos for breakfast, with a few pancakes leftover for another morning.
1c wheat flour
2t baking powder
1/2t baking soda
1/4t ground ginger
2 packets truvia sweetener*
1c unsweetened soy milk
1/2c pureed sweet potato
1t apple butter
*If you use a sweetened soymilk in the batter, or a sweet topping on the pancakes, additional sweetener may be unnecessary. The original recipe called for brown sugar, but you could use any sweetener – honey, maple or agave syrup, etc.
In a bowl, whisk together flour, baking powder, baking soda, and spices.
In a separate bowl, mix together the egg, sweet potato, sweetener (if using), and apple butter. Stir in milk until well-blended.
Ladle batter onto preheated non-stick griddle. Cook until evenly browned on both sides. I like my pancakes topped with natural peanut butter and maple agave syrup. Also great with homemade applesauce.