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Sweet Potato Pancakes
by Jes Mostek
serves: 6
  A deliciously new idea for breakfast! This sweeter version of potato pancake, or latkes, are jam packed with vitamin A and beta carotene. Try these topped with your favorite flavor of yogurt or applesauce.
Ingredients:
  6 c.   shredded sweet potatoes
  1/4 c.   all purpose flour or flour alternative
  1/2 tsp.   baking powder
  1/2 tsp.   cinnamon
  1 tsp.   vanilla
  2 tsp.   honey, optional
  2   eggs
Directions:
  In a large bowl, combine the shredded sweet potatoes, flour, baking powder, cinnamon, vanilla, honey, and eggs until well blended.

Heat a skillet coated with oil and drop large spoonfuls of batter onto the prepared skillet. Flatten the batter to an even 1/2" and cook pancakes over medium heat until golden brown on both sides (try to avoid flipping early, as they'll fall apart if flipped too often).

Pancakes may be made ahead and stored in the fridge or freezer. To reheat, simply place on a cookie sheet in a preheated 400 degree F oven for 8 - 12 minutes, until heated through and crisp.