Directions

1. Whisk the sweet potato puree, eggs, milk, and maple syrup in a large bowl.

2. In a separate bowl, mix the dry ingredients together (whole wheat flour, spices, baking soda, baking powder and salt).

3. Place a non-stick frying pan over a medium-low heat and spray the pan with a little oil. 4. Mix the dry and wet ingredients together to form a smooth batter.

4. Pour the pancake batter into the frying pan, allowing approximately under 1/4 cup of batter per pancake. Cook the pancake until bubbles start to form on the top then flip the pancake over and cook for a further minute on the second side.

5. While the pancakes are cooking, place 2 cups of frozen peaches into a small saucepan with the maple syrup. Heat over medium heat until the peaches are heated through.

6. Serve the pancakes topped with the peaches and a little maple syrup.