Name: Sweet Potato Praline Pancakes
Yield: 16 pancakes
Ingredients: 1 cup mashed sweet potatoes or 1 can sweet potatoes (drained, Louisiana yams, 15-ounce); 1 2/3 cups skim milk; 2 eggs; 1 tablespoon canola oil; 1 teaspoon vanilla extract; 1 cup all-purpose or whole wheat flour (or combination); 1/2 cup oatmeal; 3 tablespoons light brown sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/4 cup pecans (toasted)

Unbeatable Delectable Pancakes

Sweet Potato Praline Pancakes from Holly’s Too Hot in the Kitchen cookbook sound too good to be true. But nope! They are melt-in-your-mouth delicious and just happen to be good for you. The whole wheat flour and oatmeal boosts the fiber and adds a nutty flavor to these fantastic pancakes. Tasty on their own or serve with maple syrup and top with toasted pecans, if desired.

Sweet Potato Praline Pancakes

Full of flavor, serve these fantastic pancakes with maple syrup and top with toasted pecans, if desired.

Servings 16 pancakes

Ingredients

1 cup mashed sweet potatoes or 1 can sweet potatoes drained, Louisiana yams, 15-ounce
1 2/3 cups skim milk
2 eggs
1 tablespoon canola oil
1 teaspoon vanilla extract
1 cup all-purpose or whole wheat flour or combination
1/2 cup oatmeal
3 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup pecans toasted

Servings 16 pancakes

Ingredients

1 cup mashed sweet potatoes or 1 can sweet potatoes drained, Louisiana yams, 15-ounce
1 2/3 cups skim milk
2 eggs
1 tablespoon canola oil
1 teaspoon vanilla extract
1 cup all-purpose or whole wheat flour or combination
1/2 cup oatmeal
3 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup 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 oatmeal 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 1-2 minutes on each side or until lightly browned. Re-coat pan between pancakes.

Nutritional Info

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.

Make Ahead for Quick Meal Anytime

Make a batch of pancakes, freeze and pop in the microwave for a quick breakfast. But don’t save these for only breakfast! Breakfast makes such a great dinner option too. Kids of all ages are excited when breakfast is on your dinner menu. Check out these other breakfast and brunch recipes to add to your menu!

Fun Easy Entertaining Cookbook Too Hot in the Kitchen

If you’re looking for easy healthy recipes with some pizzazz, then Too Hot in the Kitchen will be your favorite cookbook. From this simple brunch recipe to easy entertaining ideas, this book guides you through the kitchen.

All recipes have nutritional information and diabetic exchanges. If you like to read cookbooks–the women’s quotes will keep you entertained.

Add Seasonal Quick Breads to Your Breakfast Menu

Stock up on farmers market strawberries when they are in season for all of Holly’s delectable strawberry recipes. This Strawberry Bread from Too Hot in the Kitchen cookbook is a must. Baking warm comforting bread is always a fun treat and this Strawberry Bread is no exception!