Sweet Potato-Pecan Pancakes

(6 servings) Printable Version

1 1/4 cups flour
1/2 cups pecans (chopped and toasted)
2 1/4 teaspoon baking powder
1 teaspoon pumpkin pie spice (or cinnamon) 1/4 teaspoon salt
1 cup fat-free milk
1/4 cup dark brown sugar
1 Tablespoon canola oil
1 teaspoon pure vanilla extract
2 large eggs (beaten)
3/4 cup sweet potatoes or yams (cooked and mashed)

Spoon flour mixture into dry measuring cups and level with a knife. Combine flour, 2 Tbsp. pecans, baking powder, pumpkin pie spice mix and salt in a large bowl. In a separate bowl, combine milk and next four ingredients (brown sugar through eggs) then add to flour mixture, stirring until smooth. Stir in sweet potatoes.

Spoon mixture (about 1/4 cup of batter for each pancake) onto a hot nonstick griddle. Turn pancakes once the tops are covered with bubbles or after about 90 seconds. Cook an additional minute until golden brown.

Sprinkle pancakes with 2 Tablespoons of pecans and top with real maple syrup and serve!

Have a great breakfast!!!

Mr Breakfast would like to thank MichiganDan for this recipe.

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