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Sweet Potato-Pecan Pancakes

Oxmoor House
Prep time 7 mins
Cook time 5 mins
Other time 10 mins
Yield

12 servings (serving size: 1 pancake)

These hotcakes are best when topped with extra toasted pecans and maple syrup.

Ingredients

  • 1 medium sweet potato
  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons pumpkin pie spice
  • 2 tablespoons chopped pecans, toasted
  • 1 cup fat-free milk
  • 2 large eggs
  • 1/4 cup packed light brown sugar
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 136
  • caloriesfromfat 25 %
  • fat 3.8 g
  • satfat 1.6 g
  • protein 3.8 g
  • carbohydrate 21.7 g
  • fiber 1.1 g
  • cholesterol 41 mg
  • iron 1.3 mg
  • sodium 230 mg
  • calcium 95 mg

How to Make It

  1. Prick sweet potato with a fork several times; microwave at HIGH 5 minutes or until tender. Allow potato to cool at least 10 minutes; peel and mash flesh with a fork, discarding peel. Set aside 3/4 cup mashed sweet potato, and reserve remaining potato for another use.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Stir in pecans. Combine 3/4 cup mashed sweet potato, milk, and next 4 ingredients in a small bowl, stirring until smooth. Add sweet potato mixture to flour mixture, stirring well.

  3. Working in batches, spoon 1/4 cup batter for each pancake onto a hot nonstick griddle or skillet. Cook 1 to 2 minutes on each side or until browned. Repeat with remaining batter.

  4. Note: Canned mashed sweet potato or pumpkin may be substituted for the cooked mashed sweet potato, if desired.

Oxmoor House Healthy Eating Collection