Okay…Yum?! How can that not even catch your attention, not only that but it is healthy! Say what?! That’s right it is a healthier spin on regular pancakes and syrup, but even better with flavor! Special thanks to Pritikin Longevity Center

- 2 medium sweet potatoes
- 3 cups skim milk
- 1 cup egg beaters
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon ground
- 3 tablespoons Splenda
- Light spray Pam
- 1 pint blueberries fresh
- Preheat oven to 400 °F.
- Wash potatoes and pat dry. Poke several times with a fork. Wrap each potato in foil. Place on middle oven rack. Place a baking sheet on rack below potatoes to catch any drippings of natural sugars.
- Bake until very soft to the touch, about 50 to 60 minutes. (Potatoes can be cooked days in advance.) Allow potatoes to cool. Then remove skin.
- In a large mixing bowl, blend potatoes with skim milk, egg beaters, and vanilla extract.
- In a separate large mixing bowl, combine all dry ingredients (whole wheat flour through Splenda), and mix well.
- Make a well in the center of the dry mixture bowl. Pour the potato mixture into the center. Using a wire whip, whisk until smooth, using a circular motion.
- Preheat nonstick omelet pan or griddle on medium flame. Lightly spray with Pam.
- Use an ice cream scoop to portion each pancake onto preheated pan or griddle. Sprinkle blueberries on top of each cake.
- Cook for 2 minutes. Flip. Cook another 2 minutes.