Sweet Potato Pancakes with Homemade Whipped Topping

Teresa Blackburn
  • Yield: 16 servings


1large sweet potato, peeled
1 1/2cups whole-wheat flour
3 1/2teaspoons baking powder
1/2teaspoon salt
1/4teaspoon ground nutmeg
1/4teaspoon ground cinnamon
1 1/2tablespoons brown sugar
4tablespoons chopped pecans
2 eggs, beaten
1 1/2cups skim milk
1/4cup butter, melted
Whipped Topping (optional)
1cup heavy whipping cream
1tablespoon sugar
1teaspoon vanilla
Pecan halves


  1. Dice sweet potato and place in a medium saucepan of boiling water. Cook until tender but firm. Drain and rinse in cool water. Return to saucepan and mash.
  2. In a medium bowl, sift together flour, baking powder, salt, nutmeg, cinnamon and brown sugar. Add chopped pecans and stir.
  3. In another bowl, mix together eggs, milk,  sweet potatoes and melted butter. Add wet mixture to dry mixture and stir well to form a batter.
  4. Preheat a lightly greased griddle over medium heat. Drop 1/4 cup of batter at a time into the griddle. When bubbles begin to surface, flip pancake and cook the other side until golden brown. Repeat, using remaining batter.
  5. Place cream in a large bowl. With a hand mixer, beat until just before stiff peaks. Add sugar and vanilla. Then beat until stiff peaks form. Top pancakes with topping and pecan halves.

Nutritional Info *per serving

  • Calories 104
  • Fat 5g
  • Saturated Fat 2g
  • Cholesterol 35mg
  • Sodium 168mg
  • Carbohydrate 12g
  • Fiber 2g
  • Sugars 3g
  • Protein 3g