Pecan and Sweet Potato Pancake Recipe
If you’re looking for a super quick and easy recipe that’s nutritious, you better try this out because this recipe is exactly for you. This particular recipe could be done in 30 minutes and could serve your whole family. Well, it ends up into these sweet, buttery, pecan-flavored potato pancakes that can be serve as nutritious desserts anytime. No fancy equipment or complicated cooking skills are needed, just your large pan or griddle for frying the pancakes. Truly, these sweet potato pancakes are not just convenient but also healthy and can be enjoyed by everyone.
Ingredients
- 1¼ cups all-purpose flour (140 g)
- ¼ cup chopped pecans, toasted and divided (25 g)
- 2¼ teaspoons baking powder (12 g)
- 1 teaspoon pumpkin pie spice (5 g)
- ¼ teaspoon salt (1.25 g)
- 1 cup nonfat milk (240 ml)
- ¼ cup packed dark brown sugar (50 g)
- 1 tablespoon vegetable oil (15 ml)
- 1 teaspoon vanilla extracts (5 ml)
- 2 large eggs, lightly beaten
- 1 can sweet potatoes or 1 can yams, drained and mashed (460 g)
Instructions
- In a mixing bowl, mix flour with 2 tablespoons pecans, baking powder, pumpkin-pie spice, and sprinkle with salt to taste.
- Combine nonfat milk, brown sugar, vanilla and beaten eggs; add this into flour mixture, stirring until smooth.
- Stir in sweet potatoes to complete mixture, and then mix well.
- Divide mixture into portions, measuring approximately ¼ cup each portions.
- Heat oil into a nonstick large griddle, and carefully drop portions into hot oil, pressing them with a spatula to shape into rounded flat patties.
- Flip the pancakes when tops are covered with bubbles and edges are cooked, Cook the other side until golden brown.
- Sprinkle pancakes with 2 tablespoons pecans.
- Serve warm and enjoy!
