Blueberry Sweet Potato Pancakes

This is a great way to use left over sweet potatoes or even plan ahead and bake an extra two the night before.  This recipe will serve 3-4 hungry eaters!  If you make silver dollar size cakes, 24 will be your number.  Happy eating:)

2 Medium Sweet Potatoes,
Baked or Boiled then skins removed and mashed.

   Sweet Potatoes need to be cooked thoroughly but not mushy when done.

2 Eggs

1 1/4 Cup Whole Milk

1/4 Cup Dark honey
1/4 Cup Unsalted Butter or Canola Oil

Mix together until well blended.  Then add the dry ingredients through a sifter.

1 Cup All Purpose Flour

1/2 Cup Wheat Flour

3 tsp. Baking Powder

1/2 tsp. Cinnamon

1 tsp. Vanilla or 1/2 of 1 vanilla bean scraped

Mix together well and then add the blueberries and stir just enough to spread through the batter but not turn it purple!

1/2 Cup Fresh or Frozen Blueberries

In a preheated skillet, drop by 1/3 cup measures and flip once when bubbles stop around the edges of the pancake.  These are delicious with real Maple syrup or even a homemade blueberry sauce!