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Sweet Potato-Pecan Pancakes


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Since the weekend is coming and pancakes are a fun breakfast, I thought I would share this recipe that is wonderful. It is from Cooking Light magazine.

Sweet Potato-Pecan Pancakes

1 1/4 C Flour

1/4 C chopped pecans, toasted and divided

2 1/4 tsp baking powder

1 tsp pumpkin-pie spice (I just used cinnamon and it was very good)

1/4 tsp salt

1 C fat-free milk

1/4 C packed dark brown sugar (light brown sugar works too)

1 Tbsp vegetable oil

1 tsp vanilla

2 large eggs, lightly beaten

1 (16 oz) can sweet potaotes or yam, drained and mashed (about 3/4 C)

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans (I just put them all in), baking powder, spice, and salt in large bowl. Combine milk, brown sugar, oil, vanilla and eggs; add to flour mixture, stirring until smooth. Stir in sweet potatoes.

Spoon about 1/4 batter onto a hot nonstick griddle or large skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 Tbsp pecans.

Yield: 6 serving (2 pancakes and 1 teaspoon pecans)



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