1 cup sweet potato (raw, diced)
1 diced apple
1 1/2 cups water
1/3 cup pure maple syrup (or sweetener of choice)
1 tsp. vanilla extract
1 1/2 cups whole wheat pastry flour
1 cup millet
1 tbs ground flax seed
2 tsp cinnamon
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt (optional)
In a high speed blender, combine sweet potato, apple, water, banana, maple syrup and vanilla. Blend until almost smooth.
In a large bowl, stir together the flour, millet, flax seed, cinnamon, baking powder, baking soda and salt.
Add the wet ingredients to the dry ingredients. Stir to combine, leaving some small lumps.
Drop about 1/2 cup per pancake onto a hot (350º) non-stick griddle or fry pan.Cook for 4-5 minutes, until bubbles form, and a few in the center burst. Flip over and cook the other side for another 4 minutes.
Serve warm with desired toppings.
These keep well in the refrigerator, to reheat and enjoy another day.