Oatmeal/Sweet Potato Pancakes

Full of fiber and carotenoids, these pancakes are one of my favorite breakfasts


1 ½ cup rolled oats (not quick-cooking)
2 cups lowfat buttermilk
1/3 c. whole wheat pastry flour
1/3 c. oat bran
1 Tbsp. flaxseed, ground
½ tsp. baking soda
¼ tsp. salt
1 tsp. cinnamon
¼ tsp. nutmeg
2 eggs
1 cup sweet potato, cooked and mashed
1 tsp. vanilla
2 Tbsp. maple syrup
3 Tbsp. canola oil

Stir together oats and buttermilk and let stand for 20 minutes. Mix flour, oatbran, flaxseed, baking soda, salt, cinnamon and nutmeg in a bowl and set aside. Beat eggs with sweet potato, vanilla, syrup and oil. Add oat mixture to the egg mixture. Add dry ingredients. Drop 2-3 Tbsp. batter onto heated griddle over medium-low heat. Flip once and cook until brown on both sides. Makes about 20 smallish pancakes. I freeze them in a bag with each pancake separated by wax paper and use throughout the month. Nutrition info per pancake: 154 Calories, 6 grams protein, 19 grams carbohydrate, 4 grams fiber, 6 grams fat.