Description
A delicious and wholesome breakfast recipe featuring roasted sweet potato puree and toasted pecans, spiced with cinnamon and nutmeg.
Ingredients
1 cup sweet potato puree (roasted and mashed)
1 1/2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/4 cups milk (dairy or plant-based)
2 large eggs
2 tablespoons melted butter
1/2 cup chopped pecans, toasted
1 teaspoon vanilla extract
Instructions
Step 1: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
Step 2: In a separate medium bowl, beat the eggs and then stir in the sweet potato puree, milk, melted butter, and vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix.
Step 4: Fold in the toasted chopped pecans carefully into the thick batter.
Step 5: Heat a lightly greased griddle or large skillet over medium-low heat.
Step 6: Scoop 1/4 cup of batter onto the griddle for each pancake and cook until bubbles form on the surface and edges look dry (about 3-4 minutes).
Step 7: Flip and cook for another 2-3 minutes until golden brown and cooked through.
Step 8: Serve warm with maple syrup and additional pecans if desired.
Notes
For the best flavor, roast the sweet potatoes in their skins at 400°F until tender before peeling and mashing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast & Brunch
- Cuisine: American
Nutrition
- Serving Size: 2 Pancakes
- Calories: 380 kcal
- Sugar: 12g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 55mg
