1 1/2 cups flour sifted (I use gluten free flour, and I don't always sift)
3 1/2 teaspoons baking powder
1 teaspoon salt
1-3 teaspoons apple pie spice or pumpkin pie spice (or nutmeg, cinnamon and cloves)
1 1/4 Cup mashed cooked sweet potatoes (about 2-3 sweet potatoes pre cooked in the oven)
2 eggs, beaten
1 1/2 cup milk (cow, soy, rice, almond)
1/4 cup butter, melted
Sift dry ingredients into mixing bowl. In separate bowl, combine remaining ingredients; add to flour mixture, and stir until dry ingredients are just moistened. Drop onto griddle and cook on both sides until brown.
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We had these for dinner tonight and both kids ate them AND said they would do so again. I substituted whole wheat flour with no trouble and served them with apple sauce. The batter is fairly thick and the pancake's consistency is moist due to the sweet potato, so it can be hard to tell when they're done. After flipping them, I pressed them down and that seemed to help them cook a little faster.
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