This recipe was just a fluke. I had leftover mashed sweet potatoes and thought- “what can I do with these”? I was tired of quick breads and then it hit me that the consistency of the potatoes was pretty darned close to mashed bananas. Why not pancakes? To my delight, they were delicious!Ingredients:1 medium-sized sweet potato (peeled, boiled, mashed)- makes about 1 cup potatoes1 cup skim milk1 tbsp. white or apple cider vinegar1 cup whole wheat flour2 tsp. sugar1/2 tsp. baking powder1/4 tsp. baking soda 1/4 tsp. salt 1 tsp. ground cinnamon1 egg2 Tbsp. canola oilDirections:1.  Combine vinegar and milk and set aside to create “buttermilk”. Lemon juice can be substituted for vinegar.2.  In a large bowl, add flour, sugar, baking soda, baking powder, cinnamon and salt and set aside.3.  In a separate bowl, whisk the egg, canola oil and milk together until smooth. Add the mashed sweet potatoes and blend. Mix the wet    ingredients with the dry ingredients and stir until barely mixed.4.  Using a cast iron skillet or griddle, grease the surface with non-stick spray. Pre-heat the griddle to 375 degrees. Scoop a ¼ cup of pancake batter onto the skillet or griddle. Let the pancakes cook a few minutes until small bubbles form on the surface. Flip the pancakes with a spatula and cook the other side for ~1-2 minutes.5.  Serve with warm maple syrup or almond butter (for a little more protein)!Makes 12 3” pancakes. Per serving: 83 calories, 2.8 grams fat, 12 grams carbohydrate, 2.4 grams protein, .7 grams fiber, 14 mg cholesterol, 98 mg sodium, 116 mg potassium