Sweet Potato-Pecan Pancakes

(from Tri Chef’s recipe box)

Use regular lite syrup and add more pecans to the batter.

Source: Cooking Light

Prep time: 20 minutes
Cook time: 5 minutes
Serves 6 people

Categories: Breakfast

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.

  3. Yield: 6 servings (serving size: 2 pancakes and 1 teaspoon pecans)

  4. NUTRITION PER SERVING

  5. LORIES 270(26% from fat); FAT 7.9g (sat 1.4g,mono 3.5g,poly 2.3g); PROTEIN 7.3g; CHOLESTEROL 74mg; CALCIUM 185mg; SODIUM 333mg; FIBER 2.3g; IRON 2.2mg; CARBOHYDRATE 42.6g

  6. http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=264314

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