Ingredients:
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 cup oat bran
1/2 cup chopped pecans, toasted and divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup 1% low-fat milk
1/4 cup packed dark brown sugar
1 tablespoon canola oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 (16 ounce) cans sweet potatoes or 1 (16 ounce) cans yams, drained and mashed ( about 3/4 cup or equivalent amount mashed roasted sweet potatoes)
Directions:
Lightly spoon flour into dry measuring cups, level with knife.
Combine flour, 1/4 c chopped pecans, baking powder, pumpkin pie spice and salt in a large bowl.
In another bowl, combine milk, sugar, vanilla, oil and eggs and whisk until sugar is dissolved.
Stir wet ingredients into dry ingredients just until blended.
Stir in sweet potatoes.
For each pancake, spoon about 1/4 c batter onto hot nonstick griddle or skillet.
Turn pancakes when tops are covered with bubbles and edges look cooked.
Sprinkle pancakes with remaining pecans and serve with maple syrup.
Banana Walnut Variation: This recipe is also delicious subbing bananas for the sweet potatoes, walnuts for the pecans, and either leaving out the spice or subbing cinnamon.
Also try subbing rum flavoring for the vanilla.
Leftover batter keeps well refrigerated in an airtight container.
Pancakes aren’t just for weekends!
NOTE: any excess sweet potato left over makes a great addition to a protein shake.
Add 1/4c to 1/3c sweet potato to a vanilla shake, along with a 1/4t pumpkin pie spice and 1T honey or frozen apple juice concentrate.
Servings: 6
Time preparation: 20 min.
Time total: 30 min.