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 vote
Comments:
Serves:
4 **about 4 , 5"cakes each
Prep:
20 Min
Cook:
20 Min
Method:
Griddle
Ingredients
- 2 c
- whole wheat flour
- 3 tsp
- baking powder
- 1 tsp
- baking soda
- 2 Tbsp
- brown sugar splenda substitute, firmly packed
- 1 tsp
- cinnamon
- 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
- eggs
- 1 c
- sweet potatoes, cooked and mashed
How to Make Luscious Southern Sweet Potato and Pecan Pancakes
- 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.
