Sweet Potato-Pecan Pancakes

(from shawn’s recipe box)

These pancakes go best with our Vanilla-Maple Syrup. You can use 3/4 cup mashed winter squash instead of the sweet potatoes, if desired.
6 servings (serving size: 2 pancakes and 1 teaspoon pecans)

Source: Cooking Light, MARCH 2000

Serves 6 people

Categories: Pancakes

Ingredients

  • * 1 1/4 cups all-purpose flour
  • * 1/4 cup chopped pecans, toasted and divided
  • * 2 1/4 teaspoons baking powder
  • * 1 teaspoon pumpkin-pie spice
  • * 1/4 teaspoon salt
  • * 1 cup fat-free milk
  • * 1/4 cup packed dark brown sugar
  • * 1 tablespoon vegetable oil
  • * 1 teaspoon vanilla extract
  • * 2 large eggs, lightly beaten
  • * 1 (16-ounce) can sweet potatoes or yams, drained and mashed (about 3/4 cup)

Directions

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.

  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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