We made us some Sweet Potato Pecan Pancakes the other morning and they were delicious! Sweet potato works a lot like pumpkin…it makes the pancakes moist and dense. Add in some toasted pecans and we were five happy Shulls. This breakfast just says November to me.
This recipe makes about 10 pancakes.
2 1/2 cups all purpose flour
1/2 cup brown sugar
4 teaspoons baking powder
2 tablespoons pumpkin pie spice
2 cups milk
1 cup mashed sweet potato (either mash canned or bake off one sweet potato and use that)
1 cup of pecans pieces, toasted
Preheat pancake griddle to 350 degrees or stove top griddle over medium-high heat.
Lightly spray with Pam.
In a mixing bowl, combine flour, sugar, baking powder and pumpkin pie spice with a whisk. In a separate bowl, whisk together milk and eggs. Whisk milk mixture into flour mixture slowly until incorporated (do not over mix). Stir in mashed sweet potato and toasted pecan pieces (reserve just a little for garnish).
Spoon pancake batter on to griddle flipping only when bubbles appear on the tops of the pancakes (about 3 minutes per side).
Stack pancakes on plates, drizzle real maple syrup down over the tops and sprinkle on toasted pecans.
Sweet Potato Pecan Pancakes need to be on your breakfast menu this week!