luscious southern sweet potato and pecan pancakes

Name: Luscious Southern Sweet Potato and Pecan Pancakes
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Southern
Ingredients: 2 cup(s) whole wheat flour; 3 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 2 tablespoon(s) brown sugar splenda substitute, firmly packed; 1 teaspoon(s) cinnamon; 1 pinch(es) nutmeg, preferably fresh grated; 1/2 cup(s) pecans, in pieces toasted; 1 cup(s) skim milk; 1 cup(s) fat free plain yogurt; 2 tablespoon(s) oil, coconut or conola; 2 large eggs; 1 cup(s) sweet potatoes, cooked and mashed

(1 RATING)

62 Pinches 4 Photos

Roger Hines

Phoenix, AZ

Updated on Jan 24, 2013

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.

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Luscious Southern Sweet Potato and Pecan Pancakes

prep time 20 Min

cook time 20 Min

method Griddle

yield 4 **about 4 , 5"cakes each

Ingredients

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

How To Make luscious southern sweet potato and pecan pancakes

Step 1

In 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.

Step 2

In another bowl combine the wet ingredients including the sweet potato. Mix with a whisk until the sweet potato is well disbursed
Step 3

Add the wet ingredients to the dry and combine. A few lumps are acceptable.
Step 4

Heat 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.
Step 5

Then 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.
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