“I came up with this recipe after attempting to make some sweet potato pancakes from cooking light. After looking at all the ingredients I realized there was a much easier way (they wanted you to make the batter from scratch). I chickend out at the last minute with the sweet potatoes though. The pancakes came out so good. You can't even tell it is low cal/fat. If your brave enough you can add a 16ounce can of sweet potato/yams after it is all sturred together. I'm sure they will be good. I just haven't tried it yet.”
READY IN:
5mins
SERVES:
6
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine bisquick, pecans, and pumpkin-pie spice in a large bowl. Combine milk and next ingredients (milk through eggs); add to flour mixture, stirring until smooth.
  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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