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Makes 16 pancakes 1 cup mashed sweet potatoes or 1 (15-ounce) can sweet potatoes, drained 1-1/2 cups skim milk 1 egg 2 tablespoons canola oil 2 tablespoons lemon juice 2 cups all-purpose flour 2 tablespoons light brown sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon

In small bowl, mix sweet potatoes, milk, egg, oil and lemon juice. In another bowl, combine flour, brown sugar, baking powder, baking soda and cinnamon. Stir flour mixture into sweet potato mixture, stirring only until combined. Heat a nonstick skillet coated with nonstick cooking spray over medium heat. Pour about one-fourth cup batter onto skillet and cook 1-2 minutes or until bubbly. Turn to cook on other side until light brown.