Sweet Potato-pecan Pancakes

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/4 cup oat bran
• 1/2 cup chopped pecans, toasted and divided
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 cup 1% low-fat milk
• 1/4 cup packed dark brown sugar
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 1 (16 ounce) can sweet potatoes or 1 (16 ounce) can yams, drained and mashed (about 3/4 cup or equivalent amount mashed roasted sweet potatoes)

Recipe

• 1 lightly spoon flour into dry measuring cups, level with knife.
• 2 combine flour, 1/4 c chopped pecans, baking powder, pumpkin pie spice and salt in a large bowl.
• 3 in another bowl, combine milk, sugar, vanilla, oil and eggs and whisk until sugar is dissolved.
• 4 stir wet ingredients into dry ingredients just until blended.
• 5 stir in sweet potatoes.
• 6 for each pancake, spoon about 1/4 c batter onto hot nonstick griddle or skillet.
• 7 turn pancakes when tops are covered with bubbles and edges look cooked.
• 8 sprinkle pancakes with remaining pecans and serve with maple syrup.
• 9 banana walnut variation: this recipe is also delicious subbing bananas for the sweet potatoes, walnuts for the pecans, and either leaving out the spice or subbing cinnamon.
• 10 also try subbing rum flavoring for the vanilla.
• 11 leftover batter keeps well refrigerated in an airtight container.
• 12 pancakes aren't just for weekends!
• 13 note: any excess sweet potato left over makes a great addition to a protein shake.
• 14 add 1/4c to 1/3c sweet potato to a vanilla shake, along with a 1/4t pumpkin pie spice and 1t honey or frozen apple juice concentrate.