• 1 sweet potato (or 1 ripe banana)

Before starting the pancakes, cook the potato.  First scrub the potato, then pierce with a fork several times. Wrap in a damp paper towel and microwave on high for about 3 minutes or until tender.  Allow it to cool, and then add to a blender or food processor. (Simply slit along the long side of the potato, squeeze the center into the blender and discard the skin.)  
OR, skip this step and add a peeled ripe banana to a blender or food processor.

• 6 eggs
• 1 1/2 cups old fashioned rolled oats
• 3/4 cup low fat cottage cheese
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 tsp pure maple syrup
• 1/2 tsp baking powder (aluminum free)

Add to the blender or food processor.

Process on high 30 seconds to 1 minute, stopping to scrape down the sides as needed.  To reach your desired consistency, you can thin the batter by adding another egg (or by adding 2 or more tablespoons of milk of your choice).

Heat a greased pancake griddle or waffle iron.

For pancakes: When a drop of water added to the griddle begins to bubble, pour 1/4 cup batter for each pancake, making 12 small pancakes.  When tiny bubbles appear and pop, then flip.  (They will be nicely browned.)

For waffles: Use 3/4 cup batter for a 7-inch Belgian style waffle iron, yielding 4 waffles.

Serve pancakes topped with yogurt, fresh berries, nut butter, or drizzled with 1-2 tsp of pure maple syrup.