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    You are in: Home / Recipes / Sweet Potato-Pecan Pancakes Recipe
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    Sweet Potato-Pecan Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    kitchengrrl's Note:

    These are SO awesome, for breakfast, brunch or dinner. The original recipe, from March 2001 Cooking Light, called for all purpose flour. I increased the fiber by subbing oat bran and whole wheat pastry flour for most of the white flour. Those commercials for how hard it is to get fiber in your diet make me laugh. Who'd want to choke down some giant pill when getting fiber is this easy and delicious?

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    Units: US | Metric


    1. 1
      Lightly spoon flour into dry measuring cups, level with knife.
    2. 2
      Combine flour, 1/4 c chopped pecans, baking powder, pumpkin pie spice and salt in a large bowl.
    3. 3
      In another bowl, combine milk, sugar, vanilla, oil and eggs and whisk until sugar is dissolved.
    4. 4
      Stir wet ingredients into dry ingredients just until blended.
    5. 5
      Stir in sweet potatoes.
    6. 6
      For each pancake, spoon about 1/4 c batter onto hot nonstick griddle or skillet.
    7. 7
      Turn pancakes when tops are covered with bubbles and edges look cooked.
    8. 8
      Sprinkle pancakes with remaining pecans and serve with maple syrup.
    9. 9
      Banana Walnut Variation: This recipe is also delicious subbing bananas for the sweet potatoes, walnuts for the pecans, and either leaving out the spice or subbing cinnamon.
    10. 10
      Also try subbing rum flavoring for the vanilla.
    11. 11
      Leftover batter keeps well refrigerated in an airtight container.
    12. 12
      Pancakes aren't just for weekends!
    13. 13
      NOTE: any excess sweet potato left over makes a great addition to a protein shake.
    14. 14
      Add 1/4c to 1/3c sweet potato to a vanilla shake, along with a 1/4t pumpkin pie spice and 1T honey or frozen apple juice concentrate.

    Ratings & Reviews:

    • on January 23, 2008


      I don't know why but it was too thick and it would not cook all the way. ERRRR!!! TOO Mushy!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2006


      My 7-year-old son loved them! I didn't have exactly the same ingredients, but it was still great. I used light brown sugar, skim deluxe milk, olive oil, 1/2 + 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg and wheat bran for the oat bran. I also didn't top the pancakes with the pecans, so I only needed 1/4 cup pecans. I cooked one large sweet potatoes in the mircowave and had exactly 3/4 cup mashed sweet potato. I'll make this again very soon!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 14, 2005


      The taste of these was really good. For us, this fed 3 adults and not the 6 servings. You must be careful that the pancakes don't brown too much before they are cooked through.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Sweet Potato-Pecan Pancakes

    Serving Size: 1 (181 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 309.9
    Calories from Fat 104
    Total Fat 11.5 g
    Saturated Fat 1.6 g
    Cholesterol 72.5 mg
    Sodium 432.5 mg
    Total Carbohydrate 46.1 g
    Dietary Fiber 5.2 g
    Sugars 14.8 g
    Protein 8.6 g

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