Sweet Potato Pecan Pancakes

My favorite season of all time is autumn.  Something about the crisp clean air, the cooler temperatures, the often mild weather, the changing colors...all of it is just calming and happy for me!  Even though summer is still upon us - it is, after all, still August for a little while longer - the warm flavors of fall called to me when I saw a pair of sweet potatoes on the counter awaiting use.

I was in a major breakfast-for-dinner mood at the time, so I instantly looked up recipes for sweet potato pancakes.  They were fantastic - hearty, filling, and filled with comforting fall flavors.  Plus, they're chock full of nutrients and low on fat and sugar!

Totally justifies having breakfast treats for dinner.  Or even just having pancakes for breakfast!

After all, sweet potatoes = vegetables.  Case closed :)
Just...ignore the toppings...they don't count.

Sweet Potato Pecan Pancakes
Source: adapted from Food Network

Ingredients:
1 cup all-purpose flour
1 cup white whole wheat flour
4 tsp baking powder
1/2 tsp baking soda
2 tbsp brown sugar
1 tsp cinnamon
2 cups buttermilk
4 tsp butter, melted
2 eggs
1 sweet potato, cooked until tender, peeled and pureed
1 cup pecan halves, chopped

Directions:
Heat a skillet or griddle over medium-high heat.  Warm the oven to 200˚ or lower and place a serving platter on a rack in the middle of the oven.
In a large bowl, lightly beat the eggs.  Add the buttermilk, followed by the dry ingredients, melted butter, and sweet potato puree.  Mix until smooth and uniform.  Fold in chopped pecans.
Lightly grease the skillet or griddle with butter or cooking spray.  Drop batter by 1/4-cupfulls onto the heated surface.  Cook until bubbles form on the surface but no longer pop, then flip over and continue to cook until golden brown.  Transfer each round of cooked pancakes to the serving platter and keep warm in the oven until the entire batch has been cooked.  Serve immediately with softened butter, cinnamon sugar, and pure maple syrup.  Enjoy!