Luscious Southern Sweet Potato and Pecan Pancakes

Roger Hines


Put some South in your mouth. You don't get much more southern than sweet potatoes and pecans. As usual this comes about because we had baked sweet potatoes and had a couple left over. Waste not want not. Ergo Sweet potato pancakes. The warm spicy taste of these are very comforting especially in the winter time.

★★★★★ 1 vote
4 **about 4 , 5"cakes each
20 Min
20 Min


2 c
whole wheat flour
3 tsp
baking powder
1 tsp
baking soda
2 Tbsp
brown sugar splenda substitute, firmly packed
1 tsp
1 pinch
nutmeg, preferably fresh grated
1/2 c
pecans, in pieces toasted
1 c
skim milk
1 c
fat free plain yogurt
2 Tbsp
oil, coconut or conola
2 large
1 c
sweet potatoes, cooked and mashed


1In a large bowl mix all dry ingredients through pecans. Mix well to ensure that the baking powder and soda are well incorporated. Also hand crumble the brown sugar for better dispersal.
2In another bowl combine the wet ingredients including the sweet potato. Mix with a whisk until the sweet potato is well disbursed
3Add the wet ingredients to the dry and combine. A few lumps are acceptable.
4Heat your griddle to "sear" (or until a drop of water sizzles) coat griddle with butter and cook hotcakes in batches. Cook on the first side until bubbles appear.
5Then flip and cook until the second side is golden. The cakes should be about 5". Serve with your favorite topping. I use sugar free maple flavored syrup.

About this Recipe

Main Ingredient: Flour
Regional Style: Southern
Dietary Needs: Vegetarian, Diabetic
Other Tags: For Kids, Healthy