luscious southern sweet potato and pecan pancakes
(1 rating)
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 rating)
yield
4 **about 4 , 5"cakes each
prep time
20 Min
cook time
20 Min
method
Griddle
Ingredients For luscious southern sweet potato and pecan pancakes
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2 cwhole wheat flour
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3 tspbaking powder
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1 tspbaking soda
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2 Tbspbrown sugar splenda substitute, firmly packed
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1 tspcinnamon
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1 pinchnutmeg, preferably fresh grated
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1/2 cpecans, in pieces toasted
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1 cskim milk
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1 cfat free plain yogurt
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2 Tbspoil, coconut or conola
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2 lgeggs
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1 csweet potatoes, cooked and mashed
How To Make luscious southern sweet potato and pecan pancakes
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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.
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2In another bowl combine the wet ingredients including the sweet potato. Mix with a whisk until the sweet potato is well disbursed
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3Add the wet ingredients to the dry and combine. A few lumps are acceptable.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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