Sweet Potato Praline Pancakes

Holly Clegg
  • Yield: 16 servings


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


  1. In large bowl, mix together sweet potatoes, milk, eggs, oil and vanilla.
  2. 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.
  3. Heat large nonstick skillet coated with nonstick cooking spray over medium heat.
  4. 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