Sweet Potato Pancakes

Pancakes are my main choice for a make-ahead breakfast. They freeze wonderfully and defrost quickly. I adapted these from AllRecipes.com. I replaced the pumpkin with Bruce's Sweet Potato Pie filling, which I found for 50 cents. With no allspice on hand, I added more of the other spices. I also skipped the all-purpose flour. Instead, I opted for equal portions of King Arthur Unbleached Whole Wheat and Arrowhead Mills Organic Rye flours. I oiled the griddle with Smart Balance spread. 

See http://allrecipes.com/recipe/pumpkin-pancakes/detail.aspx for recipe details.