Whole Wheat Sweet Potato Pancakes

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
1/2t cinnamon
1/4t ground ginger
2 packets truvia sweetener*
1 egg
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.