Sweet Potato Pancakes with Pecan Butter

Ingredients:

• PANCAKES
• Dry Ingredients:
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 4 tsp baking powder
• 1/4 cup light brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• pinch of salt
• Wet Ingredients:
• 2 cups milk (2% works fine), divided
• 2 large eggs
• 2 tsp vanilla extract
• 4 TBLSP butter, melted & cooled
• 1 med-large sweet potato, baked to tender (it can be done in the microwave or oven), cooled & peeled
• PECAN BUTTER
• 6 TBLSP butter, softened (I use salted butter)
• 1/4 cup chopped pecans (roasted adds depth of flavor, but is not necessary)
• 2 tsp light brown sugar
• 2 tsp honey
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon

Instructions:

1. In large bowl, whisk together dry ingredients, then set aside.

2. In a blender, add 1 cup of milk, sweet potato, eggs and butter, and blend until smooth, about 2 minutes. To remaining milk, add vanilla.

3. Add sweet potato mixture and milk with vanilla to the dry ingredients and mix until smooth (it is okay if there are a few small lumps).

4. Heat a skillet or griddle over medium heat and brush with oil or butter. Pour about 1/4 cup of batter per pancake onto the skillet/griddle and cook until bubbles start to form on the surface, then flip. Reduce heat to medium low and cook for about 2 minutes or until medium to dark golden brown.

5. To keep pancakes warm, preheat oven to 200° and place cooked pancakes onto a baking sheet and keep warm in the oven.

6. To make pecan butter, place all ingredients in bowl and mix with a fork until well blended. Keep refrigerated until ready to use. When ready, use a small cookie scooper to scoop the pecan butter onto the pancakes or on the side.

7. These pancakes are great served with real maple syrup and fresh whipped cream. Enjoy!