these were pretty tasty. had to add a lot more pumpkin pie spice. could have even used more. also used buttermilk and my batter was pretty thick, so added a little skim milk and it was great. dropped the pecans on top of pancake while cooking like you do blueberries. says you can use pumpkin…..might try that next time.
Sweet Potato-Pecan Pancakes
These hotcakes are best when topped with extra toasted pecans and maple syrup.
Prep: 7 minutes; Cook: 5 minutes plus 2 minutes per batch; Other: 10 minutes
More From Oxmoor House
- Calories: 136
- Calories from fat: 25%
- Fat: 3.8g
- Saturated fat: 1.6g
- Protein: 3.8g
- Carbohydrate: 21.7g
- Fiber: 1.1g
- Cholesterol: 41mg
- Iron: 1.3mg
- Sodium: 230mg
- Calcium: 95mg
- 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
- 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.
- Note: Canned mashed sweet potato or pumpkin may be substituted for the cooked mashed sweet potato, if desired.
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