Sweet Potato-Pecan Pancakes


Sweet Potato-Pecan Pancakes


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


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

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

CALORIES 270 (26% from fat); FAT 7.9g (sat 1.4g,mono 3.5g,poly 2.3g); PROTEIN 7.3g; CHOLESTEROL 74mg; CALCIUM 185mg; SODIUM 333mg; FIBER 2.3g; IRON 2.2mg; CARBOHYDRATE 42.6g

Source: www.cookinglight.com