Sweet Potato Banana Pancakes

Ingredients

• 1 medium DOLE® Sweet Potato, peeled and cut into ½-inch pieces (about 10 ounces)
• 1 DOLE® Banana, peeled and broken into 1-inch pieces
• 1 cup oat milk
• 1 large egg
• 1 cup oat flour
• 1 tablespoon baking powder
• 1½ teaspoons ground cinnamon
• Nonstick cooking spray
• ¼ cup 100% pure maple syrup
• ¼ cup coconut whipped topping
• ¼ cup toasted chopped pecans

Directions

1. Add potato and 2 tablespoons water to a medium microwave-safe bowl; cover with plastic wrap, leaving an edge open to vent, and heat in microwave oven on high 8 minutes or until very tender. Purée banana, milk and potato mixture in a food processor on high until smooth; add egg and purée until combined. Transfer banana mixture to a large bowl. Makes about 3 cups.
2. Whisk flour, baking powder and cinnamon in a medium bowl; fold into banana mixture, stirring just until combined.
3. Heat a griddle or large nonstick skillet over medium heat; spray lightly with nonstick cooking spray. Pour ¼ cup batter per pancake onto heated griddle; cook 2 minutes or until air bubbles develop and underside is an even, golden color. Turn pancakes; cook 2 minutes or until bottoms are golden brown. Repeat with remaining batter, spraying griddle with nonstick cooking spray as necessary. Makes 12 pancakes.
4. Serve pancakes topped with syrup, whipped topping and pecans.

Tips & tricks

To make oat flour, pulse 1 cup old-fashioned rolled oats in a food processor on high until fine crumbs form.