Sweet Potato-Pecan Pancakes

Sweet Potato-Pecan Pancakes Recipe
Lydia E. Degaris
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.

Yield:

6 servings (serving size: 2 pancakes and 1 teaspoon pecans)

Recipe from

Nutritional Information

Calories 270
Caloriesfromfat 26 %
Fat 7.9 g
Satfat 1.4 g
Monofat 3.5 g
Polyfat 2.3 g
Protein 7.3 g
Carbohydrate 42.6 g
Fiber 2.3 g
Cholesterol 74 mg
Iron 2.2 mg
Sodium 333 mg
Calcium 185 mg

Ingredients

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)

Preparation

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.

Note:

March 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note