Sweet Potato Pancakes

Kid friendly, dog approved (of course everything that falls from the high chair is dog approved).  These pancakes were made for my daughter, approaching ten months and often self feeding.  I wanted to make a big stack so I could freeze them and pull one out at a time for breakfast for her.  I used millet (a whole grain) flour for its nutritional value, but you could easily use any other kind of flour, like spelt, whole wheat, or all-purpose.  Even though the millet has a nutty taste to it, I found the sweet potatoes came out on top with their natural sweet flavors.  Smeared with butter and maple syrup and older kids and adults will love them.  The smell of making them made me excited for fall.  And that stack totally made me think of....

Who wants a pancake,
Sweet and piping hot?
Good little Grace looks up and says,
"I'll take the one on top."
Who else wants a pancake,
Fresh off the griddle?
Terrible Theresa smiles and says,
"I'll take the one in the middle."

- Shel Silverstein

      

Sweet Potato Pancakes, makes about 12

2 small sweet potatoes

1.5 c flour

1.5 c buttermilk

3 1/2 t baking powder

2 eggs

1/4 c butter, melted

cinnamon, to taste

dash of ground cardamom

dash of freshly grated nutmeg

Steam sweet potatoes in a small pot with a thin layer of water.  Peel the skin off when cool and place in a blender, or Vitamix.  Pour in buttermilk, add eggs, and blend.  Add spices, flour, baking soda and butter and blend again.  Heat non stick skillet and cook up a stack.