Cornmeal adds crunch, and mashed sweet potatoes lend creaminess to this weekend favorite. Yellow- or white-fleshed sweet potatoes have a dry and crumbly texture when baked and are not moist enough to make tender pancakes, so use the orange variety. For convenience, roast a sweet potato the night before. Serve with maple syrup, butter, and fresh fruit, if desired.
My family loved these. We substituted rice milk because of a dairy allergy and they were delicious. I will definitely make these again.
I chose this recipe over the other one because of the corn meal addition. But these were just OK. I had to add more milk than it asked for because the batter was too thick and gluggy. I used toasted walnuts instead of pecans because where I live, pecans are outrageously expensive.
Liked this recipe better than the Sweet Potato-Pecan Pancakes. This has good texture and is not soggy in the center. Used 3 eggs total, whole wheat pastry flour, hemp milk and omitted brown sugar. Would make this again.
Really light and delicious. Make sure sweet potatoes are thoroughly cooked before mashing so you want have any chunks. It took me about an hour to make these from start to finish so don't rush into it.
These are the best pancakes ever! A delicious morning treat!
