ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Potato-Pecan Pancakes

Photo: Lydia E. Degaris
Yield

6 servings (serving size: 2 pancakes and 1 teaspoon pecans)

These pancakes go best with our Vanilla-Maple Syrup. You can use 3/4 cup mashed winter squash instead of the sweet potatoes, if desired.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup chopped pecans, toasted and divided
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon pumpkin-pie spice
  • 1/4 teaspoon salt
  • 1 cup fat-free milk
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1 (16-ounce) can sweet potatoes or yams, drained and mashed (about 3/4 cup)

Nutrition Information

  • calories 270
  • caloriesfromfat 26 %
  • fat 7.9 g
  • satfat 1.4 g
  • monofat 3.5 g
  • polyfat 2.3 g
  • protein 7.3 g
  • carbohydrate 42.6 g
  • fiber 2.3 g
  • cholesterol 74 mg
  • iron 2.2 mg
  • sodium 333 mg
  • calcium 185 mg

How to Make It

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.

  2. Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.