For all my sweet-hearts out there, I am re-visiting a post from last year’s Valentines. I made sweet potato pancakes last year for my kids and they loved them! I decided to do a recipe do-over, so check this one out! They are yummy and better for you that regular pancakes. (Packed with whole wheat flour and sweet potatoes.)

Recipe adapted from the Food Network.
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar, I used granulated
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk, I used skim milk
1 tbsp canola oil
2 whole eggs
1 sweet potato, cooked until tender, peeled and pureed
OR
1 1/2 cup canned sweet potato, no added sugar.

Whisk together all ingredients until blended. Cook in a skillet over med-high heat. Spray non-stick cooking spray or put a tiny dab of oil in the pan. These pancakes take a little longer to cook all the way through. To make a heart-shaped pancake, all you need is a heart-shaped cookie cutter. Spray the cookie cutter with oil and put batter inside the cutter on the skillet. Flip when it is time and loosen the edges with a knife. Make round pancakes at the same time to speed up the process.

I highly reccomend making these ahead of time, and then pulling what you need from the refrigerator or freezer, and re-heating in a toaster oven.

Drizzle with honey or maple syrup. Serve fruit on the side!