Sweet Potato-Pecan Pancakes

For Christmas Eve we went to Denny’s for breakfast. It’s our family tradition. We go out for breakfast every Christmas Eve. Then we usually go to the free Christmas museum and head home for naps. Denny’s is a good choice because it’s usually not packed. This year they had a special menu for the Hobbit movie. My husband, ever a fan, got the Hobbit slam and it came with the sweet potato-pecan pancakes. I was a little skeptical of his choice.

In the end I ate all his pancakes.

Then I had to make them for myself.

It’s taken me this long to make them. I just kept forgetting to buy sweet potatoes. It’s not my usual thing to buy.

I made them tonight and loved them. Of course I made them healthier than Denny’s. I can’t help myself.

SWEET POTATO-PECAN PANCAKES

(adapted from myrecipes.com)

1 medium sweet potato

1 1/2 cups whole wheat flour

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1 1/4 teaspoons pumpkin pie spice

2 teaspoons cinnamon

1 cup milk

2 large eggs

2 teaspoons stevia

1 teaspoon molasses

2 tablespoons applesauce

1 teaspoon vanilla extract

1/2 cup pecans

Prick sweet potato with a fork several times and microwave for five minutes or until tender. Peel and mash. I would use a hand mixer to make sure the sweet potato is less lumpy.

Combine flour, baking powder, salt, pumpkin pie spice, and cinnamon. Stir in mashed sweet potato, milk, eggs, stevia, molasses, applesauce, and vanilla. Stirring until smooth. Adding more milk if batter is too thick.

Spoon 1/4 cup batter for each pancakes onto hot griddle or skillet. Placing pecans on the bottom of the pancakes. Flip when pancakes no longer bubble. Cook for 1 to 2 minutes on each side or until browned.

You can used canned mashed sweet potatoes or pumpkin if you don’t want to mash your own.

 

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