Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
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These hotcakes are best when topped with extra toasted pecans and maple syrup.

Gretchen Brown
Recipe by Oxmoor House October 2006

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Credit: Oxmoor House

Recipe Summary test

prep:
7 mins
cook:
5 mins
additional:
10 mins
total:
22 mins
Yield:
12 servings (serving size: 1 pancake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

136 calories; calories from fat 25%; fat 3.8g; saturated fat 1.6g; protein 3.8g; carbohydrates 21.7g; fiber 1.1g; cholesterol 41mg; iron 1.3mg; sodium 230mg; calcium 95mg.
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