Sweet Potato-Pecan Pancakes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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These pancakes go best with our Vanilla-Maple Syrup (Vanilla-Maple Syrup). You can use 3/4 cup mashed winter squash instead of the sweet potatoes, if desired. Cooking Light 2000 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 nonfat 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 (about 3/4 cup) or 1 (16 ounce) can yams, drained and mashed (about 3/4 cup) |
Directions:
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.
2. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.
3. 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.
4. Sprinkle pancakes with 2 tablespoons pecans.
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