These pancakes go best with our Vanilla-Maple Syrup. You can use 3/4 cup mashed winter squash instead of the sweet potatoes, if desired.
1 1/4 cups all-purpose flour
1/4 cup chopped pecans, toasted and divided
2 1/4 teaspoons baking powder
1 teaspoon pumpkin-pie spice
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 (16-ounce) can sweet potatoes or yams, drained and mashed (about 3/4 cup)
How to Make It
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.
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 pancakes with 2 tablespoons pecans.
I absolutely love this recipe. I like to use white whole wheat flour instead of regular flour. White whole wheat flour has a lighter flavor than regular whole wheat, but more fiber than plain flour.
I also use canned pumpkin for this recipe and it turns out well. I usually double the recipe and use a whole can of the pumpkin. I then freeze the leftovers and have easy, quick, and delicious breakfasts afterwards.
A new family favorite! I did substitute pumpkin for the sweet potato, but followed the rest of the recipe to a "T". Next time, I might just put all the toasted pecans in the pancake batter, rather than using some for a topping. Makes a nice presentation if you have company, I guess, but I'd rather not lose them on the floor during family breakfast. They kept falling off the forks.
This recipe is fantastic! My husband requests it on a weekly basis. The only changes I made were using whole wheat instead of white flour, walnuts instead of pecans, 1/8 cup of light brown sugar instead of 1/4 dark, and I steamed and mashed a sweet potato. I made it for my mom this weekend and used canned pumpkin (because that's what she wanted) and although iy was good, I didn't think it tasted as good as using the freshly steamed sweet potato.
Had these for breakfast today and they were fantastic. I used a sweet potato that I had previously roasted in the oven. They were very light and the flavor was wonderful. The toasted pecans added another dimension to what was an already good pancae. I ate many more than I intended. Will make again definitely and will try with whole wheat flour.
These were terrific! My husband was a little skeptical at first but then loved how fluffy and moist they were. I used white whole flour, and the pancakes were still light. I also used leftover mashed roasted butternut squash. What a delicious way to use leftovers and enjoy a weekend breakfast treat! We'll be adding this recipe to our weekend rotation for fall and winter.
Used left over mashed sweet potatoes from Thanksgiving..they were good...not real light and fluffy like regular pancakes. Didn't have the syrup but next time I try these for sure will use the syrup..I think it will add some "oomph"
Excellent recipe. I can definitely see myself using this as a base recipe for other kinds of pancakes. I could sub some applesauce for the sweet potatoes and add a little oatmeal for thickness... These were quick and easy. The texture is wonderful--a little dense (which I like) and very filling. 2 pancakes don't seem like much, but I was very satisfied. I made the syrup, too--kind of--just added some vanilla to regular maple syrup. I'm sure it's better w/ vanilla bean.
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