Sweet Potato Praline Pancakes

Make a batch of these fantastic pancakes, freeze and pop in microwave for quick breakfast. Serve with maple syrup and top with toasted pecans, if desired.

16 servings

Holly Clegg

Ingredients

1 cup mashed sweet potatoes (Louisiana yams) or 1 (15-ounce) can sweet potatoes, drained and mashed
1 2/3 cups skim milk
2 eggs
1 tablespoon canola oil
1 teaspoon vanilla extract
1 cup all-purpose or whole wheat flour (or combination)
1/2 cup old fashioned oatmeal
3 tablespoons light brown sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup pecans, toasted

Instructions

In large bowl, mix together sweet potatoes, milk, eggs, oil and vanilla.
In small bowl, combine flour, oatmeal, brown sugar, baking powder, baking soda, cinnamon and nutmeg. Add dry ingredients and pecans to sweet potato mixture, stirring just until combined.
Heat large nonstick skillet coated with nonstick cooking spray over medium heat.
Using 1/4 cup batter per pancake, cook pancakes 1 to 2 minutes on each side or until lightly browned. Re-coat pan between pancakes.

Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info (per serving)