Sweet Potato Praline Pancakes
Full of flavor, serve these fantastic pancakes with maple syrup and top with toasted pecans, if desired.
Servings
16pancakes
Servings
16pancakes
Ingredients
  • 1cup mashed sweet potatoes or 1 can sweet potatoesdrained, Louisiana yams, 15-ounce
  • 1 2/3cups skim milk
  • 2 eggs
  • 1tablespoon canola oil
  • 1teaspoon vanilla extract
  • 1cup all-purpose or whole wheat flouror combination
  • 1/2cup oatmeal
  • 3tablespoons light brown sugar
  • 1tablespoon baking powder
  • 1teaspoon baking soda
  • 1teaspoon ground cinnamon
  • 1/8teaspoon ground nutmeg
  • 1/4cup pecanstoasted
Instructions
  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 oatmeal mixture, stirring just until combined.
  3. Heat large nonstick skillet coated with nonstick cooking spray over medium heat. Using 1/4 cup batter per pancake, cook pancakes 1-2 minutes on each side or until lightly browned. Re-coat pan between pancakes.
Recipe Notes

Calories 102 Calories from fat 27% Fat 3g Saturated Fat 0g Cholesterol 27mg Sodium 180mg Carbohydrate 16g Dietary Fiber 1g Sugars 5g Protein 3g Dietary Exchanges: 1 starch, 1/2 fat Terrific Tip: Make a batch of pancakes, freeze and pop in the microwave for a quick breakfast. Nutrition Nugget: The whole wheat flour and oatmeal boost the fiber and add a nutty flavor.