Luscious Southern Sweet Potato and Pecan Pancakes
By
Roger Hines
@Tiny1237
1
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.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
4 **about 4 , 5"cakes each
Prep:
20 Min
Cook:
20 Min
Method:
Griddle
Ingredients
-
2 cwhole wheat flour
-
3 tspbaking powder
-
1 tspbaking soda
-
2 Tbspbrown sugar splenda substitute, firmly packed
-
1 tspcinnamon
-
1 pinchnutmeg, preferably fresh grated
-
1/2 cpecans, in pieces toasted
-
1 cskim milk
-
1 cfat free plain yogurt
-
2 Tbspoil, coconut or conola
-
2 largeeggs
-
1 csweet potatoes, cooked and mashed
How to Make Luscious Southern Sweet Potato and Pecan Pancakes
- 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.
- In another bowl combine the wet ingredients including the sweet potato. Mix with a whisk until the sweet potato is well disbursed
- Add the wet ingredients to the dry and combine. A few lumps are acceptable.
- 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.
- 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.
