Preheat the oven to 400 degrees Fahrenheit. Roast the sweet potatoes until fork tender, about 25 minutes depending on the size of your sweet potato. Let cool while you make the rest of the pancake batter.
In a large bowl, whisk together the flour, baking powder, salt, nutmeg and cinnamon.
In a small bowl, combine eggs, milk, olive oil and brown sugar. Stir the wet ingredients into the dry ingredients, stirring until just combined.
Slice the sweet potato and scoop out the flesh, being careful not to burn yourself. Once you have two cups of sweet potato (that's been cooled down to room temp), fold the two cups into the pancake batter.
Heat a large nonstick saute pan over medium-low heat. Using a 1/3 cup as a measuring spoon, place three dollops of pancake batter in the pan. Let them cook until they start to bubble on top, then flip and cook a few minutes more, until golden brown. Sprinkle walnuts over the top and serve with maple syrup if desired. Enjoy!
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