Sweet Potato Praline Pancakes

  • Yield 16 servings

Make a batch of these fantastic pancakes, freeze and pop in microwave for quick breakfast. Serve with maple syrup and top with toasted pecans, if desired.


1 cup mashed sweet potatoes (Louisiana yams) or 1 (15-ounce) can sweet potatoes, drained and mashed
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 old fashioned oatmeal
3 tablespoons light brown sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup pecans, toasted


  1. Combine sweet potatoes, milk, eggs, oil and vanilla in a large mixing bowl.
  2. In a separate bowl, combine flour, oatmeal, brown sugar, baking powder, baking soda, cinnamon and nutmeg. Stir in dry ingredients and pecans to sweet potato mixture, until combined.
  3. Using a large nonstick skillet, apply nonstick cooking spray and heat over medium heat.
  4. In 1/4 batter apportionments, cook pancakes 1 to 2 minutes on each side or until lightly browned.
  5. Make sure to re-coat the skillet before adding fresh batter.



Get every new post delivered to your Inbox.

Join 254 other followers