Sweet Potato-Pecan Pancakes

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 26%
  • Fat: 7.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 2.3g
  • Protein: 7.3g
  • Carbohydrate: 42.6g
  • Fiber: 2.3g
  • Cholesterol: 74mg
  • Iron: 2.2mg
  • Sodium: 333mg
  • Calcium: 185mg

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

  1. 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.
  2. 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.
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