Sweet Potato-Pecan Pancakes

French Toast/Waffles/Pancakes/Crepes


1 1/4 C. all-purpose flour
2 1/4 tsp. baking powder
1 tsp. pumpkin pie spice
1/4 tsp. salt
1 C. fat-free milk
1/4 C. packed dark brown sugar
1 T. vegetable oil
1 tsp. vanilla extract
2 large eggs, separated
1-16 oz. can sweet potatoes, drained and mashed (about 3/4 C.)
1/4 C. chopped pecans, divided into 2 T. portions

Lightly spoon flour into dry measuring cup, level with a knife. Combine flour, baking powder, pumpkin pie spice and salt in a large bowl. Lightly beat the egg yolks. Combine egg yolks, milk, sugar, oil and
vanilla. Add to the flour mixture; stir until smooth. Stir in sweet potatoes and 2 tablespoons of the pecans. Beat egg whites until stiff and fold into batter. Heat non-stick griddle to 350F to 375F. Melt some butter and brush in swirling pattern on the griddle. (This creates an interesting pattern on the pancakes.) Pour about 1/4 cup batter onto the buttered areas of the griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with the remaining pecans. Serve with orange slices to garnish. Serves 4 with 3 pancakes each.

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