Sweet Potato-Pecan Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These hotcakes are best when topped with extra toasted pecans and maple syrup. Ingredients:
1 medium sweet potato |
1 1/2 cups all-purpose flour |
2 1/4 teaspoons baking powder |
1/2 teaspoon salt |
1 1/4 teaspoons pumpkin pie spice |
2 tablespoons chopped pecans, toasted |
1 cup fat-free milk |
2 large eggs |
1/4 cup packed light brown sugar |
2 tablespoons melted butter |
1 teaspoon vanilla extract |
Directions:
1. Prick sweet potato with a fork several times; microwave at HIGH 5 minutes or until tender. Allow potato to cool at least 10 minutes; peel and mash flesh with a fork, discarding peel. Set aside 3/4 cup mashed sweet potato, and reserve remaining potato for another use.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Stir in pecans. Combine 3/4 cup mashed sweet potato, milk, and next 4 ingredients in a small bowl, stirring until smooth. Add sweet potato mixture to flour mixture, stirring well.
3. Working in batches, spoon 1/4 cup batter for each pancake onto a hot nonstick griddle or skillet. Cook 1 to 2 minutes on each side or until browned. Repeat with remaining batter.
4. Note: Canned mashed sweet potato or pumpkin may be substituted for the cooked mashed sweet potato, if desired.
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