Sweet Potato-Pecan Pancakes
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1⁄2 cup all-purpose flour
- 1⁄2 cup whole wheat pastry flour
- 1⁄4 cup oat bran
- 1⁄2 cup chopped pecans, toasted and divided
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup 1% low-fat milk
- 1⁄4 cup packed dark brown sugar
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1 (16 ounce) can sweet potatoes or (16 ounce) can yams, drained and mashed (about 3/4 cup or equivalent amount mashed roasted sweet potatoes)
directions
- Lightly spoon flour into dry measuring cups, level with knife.
- Combine flour, 1/4 c chopped pecans, baking powder, pumpkin pie spice and salt in a large bowl.
- In another bowl, combine milk, sugar, vanilla, oil and eggs and whisk until sugar is dissolved.
- Stir wet ingredients into dry ingredients just until blended.
- Stir in sweet potatoes.
- For each pancake, spoon about 1/4 c batter onto hot nonstick griddle or skillet.
- Turn pancakes when tops are covered with bubbles and edges look cooked.
- Sprinkle pancakes with remaining pecans and serve with maple syrup.
- Banana Walnut Variation: This recipe is also delicious subbing bananas for the sweet potatoes, walnuts for the pecans, and either leaving out the spice or subbing cinnamon.
- Also try subbing rum flavoring for the vanilla.
- Leftover batter keeps well refrigerated in an airtight container.
- Pancakes aren't just for weekends!
- NOTE: any excess sweet potato left over makes a great addition to a protein shake.
- Add 1/4c to 1/3c sweet potato to a vanilla shake, along with a 1/4t pumpkin pie spice and 1T honey or frozen apple juice concentrate.
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Reviews
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My 7-year-old son loved them! I didn't have exactly the same ingredients, but it was still great. I used light brown sugar, skim deluxe milk, olive oil, 1/2 + 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg and wheat bran for the oat bran. I also didn't top the pancakes with the pecans, so I only needed 1/4 cup pecans. I cooked one large sweet potatoes in the mircowave and had exactly 3/4 cup mashed sweet potato. I'll make this again very soon!
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I totally loved these! I tried to make them as healthy as possible by using all whole grain flours, no sugar and no oil...they were still awesome! I didn't have pecans, so I used walnuts; I also added some raisins. The sweet potato taste is hardly detectable (I even used more sweet potato than called for).
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I made these for breakfst while my parents were visiting and they were fabulous! The recipe was easy to follow-especially considering it was a "spur of the moment" decision to make them. The pancakes are not too sweet or squishy, dense and delicious.My 2 year old loved them & so did his granparents. I'll be making them again.
RECIPE SUBMITTED BY
kitchengrrl
Fort Worth, TX
In my family, I am most famous (infamous) for several dishes:
My first original recipe: Conceived around age 7, for a cheese sandwich. Toasted English muffin, spread with butter, slice of American cheese, a good layer of Parmesan, top with other half of buttered muffin.
My most disasterous recipe: The Exploding Brownies. Otherwise great hershey's recipe for brownies involving an ingredient (baking powder) that I'd never used before. I somehow misread 1/4 teaspoon as a 1/4 cup. Brownie coated the ENTIRE oven.
My most requested recipe: Stollen at Christmas. I am required to make one for my mother ever since my sister gave me Christian Teubner's wonderful Christmas Baking book full of traditional German Christmas treats.