Sweet Potato And Pecan Pancakes

Hey there Delish D’Liters! I’m super excited to share this amazing new recipe for sweet potato and pecan pancakes!

Did you know that Sweetpotato is one word? A sweetpotato is not simply a “sweet potato.” It’s actually an entirely different vegetable from a potato and has a totally different set of nutrients – it has more than a day’s worth of vitamin A.  Sweetpotatoes  work in everyday cooking because they are so versatile in the kitchen. You can prepare baked, mashed, steamed, pureed, roasted, and even grilled sweetpotatoes and they can be enjoyed in both savory and sweet recipes.

Sweetpotatoes have bold flavor on their own and also pair beautifully with just about any flavor combination.  These sweet potato and pecan pancakes capture the delicate sweetness and fluffy texture of a sweetpotato! It’s the perfect combination of sweet and spice, and everything nice.  Even my hubby, who’s not a fan of sweetpotatoes, loved this recipe for sweet potato and pecan pancakes.  If that’s not a solid endorsement, I don’t know what is. 🙂

1 1/4 cups all-purpose flour
1/2 cup chopped pecans, toasted and divided
2 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup fat-free milk
1/4 cup pure cane sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup cooked and mashed California Sweetpotato flesh (about 2 medium sweetpotatoes)

 Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.

 Combine milk, sugar, vegetable oil, vanilla, and eggs; then beat to combine.

Add the wet mixture to the flour mixture, stirring until smooth.  Stir in 1/4 cup of the chopped pecans.

Stir in the mashed California sweetpotatoes.

Butter a hot nonstick griddle or skillet, then spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet.

Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle each serving of pancakes with 2 tablespoons pecans and top with warm maple syrup.

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Sweet Potato-Pecan Pancakes

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 8 pancakes

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup chopped pecans toasted and divided
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup fat-free milk
• 1/4 cup packed dark brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 2 large eggs lightly beaten
• 1 cup cooked and mashed sweetpotato flesh

Instructions

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.
2. Combine milk, sugar, vegetable oil, vanilla, and eggs; then beat to combine.
3. Add the wet mixture to the flour mixture, stirring until smooth. Stir in 1/4 cup of the chopped pecans.
4. Stir in the mashed California sweetpotatoes.
5. Butter a hot nonstick griddle or skillet, then spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet.
6. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle each serving of pancakes with 2 tablespoons pecans and top with warm maple syrup.

Recipe Notes

To cook the sweetpotatoes, wash them and poke them with a knife. Microwave on high for 7-10 minutes, or until fork tender.