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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.