1. Whisk together the eggs, milk and canola oil in mixing bowl.

2 In another bowl, stir together the baking mix, nutmeg and cinnamon. Add the dry mixture to the wet and whisk together until smooth.

3. Fold in sweet potato and set aside.

4. Heat a nonstick skillet over medium-high heat. Spoon the batter onto the hot skillet in heaping tablespoons.

5. Let the pancake cook until the batter begins to bubble on the surface, 1-2 minutes. Carefully flip the pancakes and cook for 1-2 minutes, or until underside is lightly browned.

6. Transfer the cooked pancakes to a plate and cover to keep warm. Repeat until all the batter is used. Serve the pancakes warm with fruit.