Recipe by KT~Lynn
I came up with this recipe after attempting to make some sweet potato pancakes from cooking light. After looking at all the ingredients I realized there was a much easier way (they wanted you to make the batter from scratch). I chickend out at the last minute with the sweet potatoes though. The pancakes came out so good. You can't even tell it is low cal/fat. If your brave enough you can add a 16ounce can of sweet potato/yams after it is all sturred together. I'm sure they will be good. I just haven't tried it yet.
Top Review by loof
Great pancakes, rich and filling! I loved the addition of the brown sugar along with the pie spice. I served with just a little syrup - the pancakes are pretty sweet so you don't need much :) Great way to dress up a humble cup of Bisquick - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2011
- 2 cups Bisquick Heart Smart mix
- 1⁄4 cup chopped pecans, toasted and divided
- 1 teaspoon pumpkin pie spice
- 1 cup nonfat milk
- 1⁄4 cup packed dark brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
Directions See How It's Made
- Combine bisquick, pecans, and pumpkin-pie spice in a large bowl. Combine milk and next ingredients (milk through eggs); add to flour mixture, stirring until smooth.
- 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. Sprinkle pancakes with 2 tablespoons pecans.