Description
Sweet Potato Pecan Pancakes are a delicious breakfast treat that combines the natural sweetness of sweet potatoes with the delightful crunch of pecans.
Ingredients
Scale
- 1 cup sweet potato puree
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 1 cup milk
- 2 large eggs
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- Prepare the sweet potatoes by cooking them until tender, then mash into a puree.
- Mix the dry ingredients: flour, baking powder, cinnamon, and salt in a large bowl.
- In another bowl, whisk together the wet ingredients: sweet potato puree, milk, eggs, and maple syrup.
- Combine the wet and dry ingredients, stirring gently until just combined, then fold in the chopped pecans.
- Preheat a skillet over medium heat, grease it, and pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
Notes
- Choose firm and smooth sweet potatoes for the best flavor.
- Use a wide spatula for flipping pancakes to avoid breaking them.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For gluten-free pancakes, substitute all-purpose flour with a gluten-free blend.
- For vegan pancakes, replace eggs with flaxseed meal or chia seeds and use plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Sweet Potato Pecan Pancakes, breakfast, healthy pancakes, vegan pancakes, gluten-free pancakes