Sweet Potato Pancakes

Ingredients

• 3/4 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 1/2 cup sweet potato, cooked and pureed
• 3/4 cup unsweetened vanilla almond milk (or regular milk)
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsweetened applesauce
• 1 tablespoon local honey
• 1/4 cup chopped pecans

Instructions

1. In a large bowl, combine the dry ingredients -- the flour, baking powder, baking soda, salt and cinnamon -- and whisk together.
2. In a smaller bowl, combine the wet ingredients -- the sweet potato puree, milk, egg, vanilla extract, applesauce and honey -- and stir until smooth.
3. Pour the wet ingredients into the dry ingredients and slowly mix together, stirring until just combined. Do not overmix the batter, as the pancakes will not rise and be as fluffy if you do.
4. Heat a griddle over medium heat on the stove. Spray the pan with nonstick cooking spray or use a little butter to grease it.
5. Once pan has warmed, pour the batter into silver dollar sized pancakes. Sprinkle a few chopped pecans over the formed pancakes.
6. Cook until bubbles appear on the surfaces of the pancakes, then flip and cook for another 1-2 minutes, or until the other side has browned and the pancakes have cooked through.
7. Using a spatula, transfer the pancakes off the heat to your plate. Serve warm with syrup, and enjoy!