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Nutrition Facts
Serving Size 1 (124g) Recipe makes 6 servings The following items or measurements are not included below: 3 tablespoons cornmeal
Calories 257
Calories from Fat 81		(31%)
Amount Per Serving		%DV
	Total Fat 9.0g	13%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 4.4g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 251mg		10%
Potassium 243mg		6%
Total Carbohydrate 37.0g		12%
	Dietary Fiber 2.2g	8%
	Sugars 8.0g
Protein 7.2g		14%
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Sweet Potato Pancakes

Recipe #301538 | 14 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Ravenseyes
Apr 30, 2008

This is one of my all time favorite recipes its great for a Sunday morning brunch - especially if you had baked sweet potatoes the night before because you just save one for the breakfast the next day - I use the orange colored sweet potato as it seems to retain the most moisture and has the best flavor.

SERVES 6 (change servings and units)

Ingredients

1 1/4 cups flour
1/4 cup pecans (chopped)
3 tablespoons cornmeal (yellow)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk (or buttermilk)
1 cup sweet potato (cooked & mashed)
3 tablespoons brown sugar
1 tablespoon canola oil
1/2 teaspoon vanilla
2 large egg yolks
2 large egg whites, lightly beaten

Directions

1
Combine first 6 ingredients in a large bowl, stirring with a whisk.
2
Combine milk, sweet potato, sugar, oil, vanilla and egg yolks, stirring until smooth. Add to flour mixture stirring until just combined. Beat egg whites with a mixer on high until soft peaks form; fold into batter. Let the batter rest for 10 minutes.
3
Heat nonstick griddle or skillet over medium high heat. Coat with nonstick spray and evenly spoon out your pancake batter cook till done and serve with a nice crème fresh and a sprinkle of powdered sugar. Or go the traditional way and serve with butter and syrup.

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Featured Reviews for This Recipe

From: Food4Life

On Nov 8, 2009

This was yummy! Very good and you could hardly tell that there we healthy, high fiber ingredients. I'll definitely make it again.

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From: WI Cheesehead

On Sep 17, 2008

These were really good! I made for lunch for my 5yo and me and he had his with cinnamon/sugar. I had mine with syrup (I liked that better than the cinn/sugar). It made about 12 pancakes. Left out the pecans. Made for Vegan Swap (Sept). Thanks Ravenseyes! What a great way to get some more veggies in the kids, LOL!

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From: Sydney Mike

On Aug 4, 2008

NOW THESE ARE OUTSTANDING PANCAKES & a very nice change from the usual! I did use buttermilk, since I have some around & then went right down the list of ingredients! Served them with some Mango Pear Syrup that I'd made the day before, & had a great breakfast! Thanks for the great pancake idea! [Tagged, made & reviewed for one of my teammates in my vegetarian group in the Vegetarian/Vegan Recipe Swap]

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