This recipe is something I whipped up Thanksgiving weekend with some cooked sweet potato I had left over from making pie. A great breakfast for those cold winter mornings. I served them with a cranberry syrup made of equal parts cranberry sauce and maple syrup. This time I decided to leave the spices out to let the sweet potato shine though, but you could also add some cinnamon or pumpkin pie spice.

Sweet Potato Pancakes

1 cup mashed cooked sweet potato
1/4 cup melted Earth Balance
1 1/2 cup soy milk
Egg Replacer to equal 2 eggs
1 1/2 cup all purpose flour
4 tsp baking powder
1 tsp salt

Combine flour, baking powder and salt in a medium mixing bow. Stir to combine and set aside. Place the sweet potato in a separate bowl and mash thoroughly, until mostly smooth. Add soy milk, a little at a time, to combine with sweet potato. When all the milk has been incorporated add earth balance and egg replacer. Add the potato/soy milk mixture to the flour mixture and mix briefly with a whisk until mixture is just mixed. Do not over mix, a few lumps are OK.

Heat and lightly oil a non stick or well seasoned cast iron skillet over medium-high heat. Poor the batter into the pan 1/2-1 cup at a time (depending on preference). Cook until the underside is browned and the top has started to set. Flip and cook until browned and cooked through.