Filled with whole-grain goodness and rich in vitamin A, these easy-to-make pancakes -- served with a sprinkling of cinnamon sugar -- can be served for breakfast, lunch or even dinner. Use either canned or fresh-cooked, mashed sweet potatoes. Leftover pancakes can be individually wrapped and placed in a zippered plastic bag in the freezer. Simply heat in the microwave for a quick, healthy meal or snack.

Makes 12 pancakes (12 servings, 1 pancake per serving)

Ingredients 
¾ cup whole-wheat flour
2 tablespoons sugar
3½ teaspoons baking powder
¾ teaspoon salt
1½ teaspoons ground cinnamon
¼ teaspoon nutmeg
1¼ cups mashed sweet potatoes (canned or freshly cooked)
1½ cups 1% low-fat milk
2 large eggs
3 tablespoons canola oil 

Directions
1.    Whisk dry ingredients together in a large bowl.
 
2.    In a separate bowl, mix remainder of ingredients. Add to dry ingredients and stir just until all ingredients are moistened.
 
3.    Preheat griddle or skillet and coat with a small amount of oil or vegetable cooking spray.
 
4.    Drop batter by heaping ? cup portions onto hot surface and cook until bubbles form. Turn pancakes over and cook until dark golden brown and cooked throughout.
 
5.    Serve immediately.

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