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Sweet Potato-Pecan Pancakes

Cooking Light

Lydia E. Degaris

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Outstanding

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.

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

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)

Preparation

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.

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.

Nutritional Information

Calories:
270 (26% from fat)
Fat:
7.9g (sat 1.4g,mono 3.5g,poly 2.3g)
Protein:
7.3g
Carbohydrate:
42.6g
Fiber:
2.3g
Cholesterol:
74mg
Iron:
2.2mg
Sodium:
333mg
Calcium:
185mg
Cooking Light, MARCH 2000