Sweet Potato Praline Pancakes
Holly Clegg
- Yield: 16 servings
Ingredients
- 1cup mashed sweet potatoes (Louisiana yams) or 1 (15-ounce) can sweet potatoes, drained and mashed
- 1 2/3cups skim milk
- 2-- eggs
- 1tablespoon canola oil
- 1teaspoon vanilla extract
- 1cup all-purpose or whole wheat flour (or combination)
- 1/2cup old fashioned oatmeal
- 3tablespoons light brown sugar
- 1tablespoon baking powder
- 1tablespoon baking soda
- 1teaspoon ground cinnamon
- 1/8teaspoon ground nutmeg
- 1/4cup 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
- Calories 102
- Fat 3g
- Saturated Fat 0g
- Cholesterol 27mg
- Sodium 180mg
- Carbohydrate 16g
- Fiber 1g
- Sugars 5g
- Protein 3g
