 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
|
I came up with this recipe after attempting to make some sweet potato pancakes from cooking light. After looking at all the ingredients I realized there was a much easier way (they wanted you to make the batter from scratch). I chickend out at the last minute with the sweet potatoes though. The pancakes came out so good. You can't even tell it is low cal/fat. If your brave enough you can add a 16ounce can of sweet potato/yams after it is all sturred together. I'm sure they will be good. I just haven't tried it yet. Ingredients:
2 cups bisquick heart smart mix |
1/4 cup chopped pecans, toasted and divided |
1 teaspoon pumpkin pie spice |
1 cup nonfat milk |
1/4 cup packed dark brown sugar |
1 tablespoon vegetable oil |
1 teaspoon vanilla extract |
2 large eggs, lightly beaten |
Directions:
1. Combine bisquick, pecans, and pumpkin-pie spice in a large bowl. Combine milk and next ingredients (milk through eggs); add to flour mixture, stirring until smooth.
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.
|
|