Prep 15 mins
Cook 15 mins
This is not only wonderful for breakfast, but also as a different side dish with a nice baked ham slice.
- 295.73 ml all-purpose flour
- 59.14 ml pecans, toasted and chopped
- 11.09 ml baking powder
- 4.92 ml pumpkin pie spice
- 1.23 ml salt
- 236.59 ml milk, fat-free is fine
- 59.14 ml packed dark brown sugar
- 14.79 ml canola oil
- 4.92 ml vanilla
- 2 large eggs, lightly beaten
- 453.59 g can sweet potatoes, drained and mashed (3/4 cup)
- In a large bowl, combine the flour, 2 tablespoons pecans, baking powder, pumpkin pie spice, and salt.
- In another bowl combine the next 4 ingredients, then add to the flour mixture.
- Stir until smooth.
- Add in sweet potatoes and combine well.
- Spoon about 1/4 cup of batter onto a hot griddle.
- Turn pancakes when you see bubbles form on top of pancakes.
- Cook for just a minute more, or until edges look cooked.
- Sprinkle pancakes with the remaining pecans.
- Serve hot with maple syrup.
I am in love with these pancakes. Made them for dinner and everyone in my family loved them. The pumpkin spice was a nice touch. Very filling, too. I had mine with just a little melted butter. My husband and kids ate theirs with warm maple syrup. Thanks Geema. This is a good one for fall.
Very tasty, next time I will try reducing the sugar to 1/8 cup, and maybe adding some whole wheat to make it more healthy.... But I love it!
Wowzas! These were delicious Geema! I had a little problem..but it was on my part, not anything you did. I couldnt find my pumpkin spice anywhere :-( But! I was creative and think I got something really close to pumpkin spice lol. I used 1/2tsp garam masala, 1/4 tsp nutmeg, and 1/3tsp cinnamon. These were spectacular pancakes. I have tons of leftover batter! These will be nice for the next couple of days hehehehe. Thank you so much Geema! Looking forward to trying more of your recipes!!!!