Sweet Potato and Pecan Pancakes

Served with Tod's homemade Maple Syrup....mmm

Ingredients

• 2 1/4 cups rolled oats
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/2 tsp salt
• 3/4 cup cooked & mashed sweet potato (about 1 potato)
• 1 large egg
• 2 T maple syrup
• 1 tsp vanilla extract
• 1 cup unsweetened almond milk or skim 
• 1/2 cup pecans (or walnuts pictured)

Instructions

1. In food processor, combine oat flour, baking powder, salt and spices, blend until fine, then dump in a separate bowl.  
2. If potato isn't mashed yet, put in processor and blend, adding 1 Tb water if needed.  Then add the egg, maple syrup, vanilla and almond milk, blend.
3. Add wet mixture to dry and stir until moist.
4. Stir in pecans.
5. If batter is too thick add in a bit more almond milk.
6. Spray or melt coconut oil in a large pan over medium heat.
7. Add a 1/3 cup of batter to form pancakes.
8. Cook until all bubbles have popped (about 3 mins) & flip over for 1 min. Repeat until all batter is used.
9. Serve warm with maple syrup, nut butter or preserves.

I have made extra, froze in sandwich bag, then popped in toaster or oven for quick breakfast. 

recipe from:  http://www.thehealthymaven.com/?s=sweet+potato+and+pecan+pancakes