I am currently loving these sweet potato pancakes. So is my family. They are light and fluffy and full of all the yummy holiday flavors we love this time of year. And, even better, they are healthier than your average pancakes. They are gluten-free and the sweet potatoes add a nice big dose of beta-carotene and extra fiber. So, stick a sweet potato in the oven tonight and try these out tomorrow. I promise, you’ll be happy. Also, they are perfect for breakfast the day after Thanksgiving if you have left over sweet potatoes. Enjoy!
- 2½ cups pamela's baking mix
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1½ cups milk
- 2 tablespoons brown sugar
- 1 cup mashed sweet potatoes
- 2 tablespoons butter, melted
- maple syrup for serving
- ¼ cup toasted pecans, chopped
- Roast a medium sweet potato in a 400 degree oven for about 45-50 minutes, until soft. Let cool, peel and mash. This can be done the night before.
- Whisk together all the dry ingredients in a medium bowl.
- Whisk together the eggs, sugar, and milk in a large bowl. Add the mashed sweet potatoes and mix well.
- Slowly add the dry ingredients to the wet and mix until just incorporated.
- Heat butter in a skillet over medium heat. Pour about ¼ cup batter for each pancake. Cook until golden brown, about 2-3 minutes on each side.
- Top with toasted pecans and maple syrup.
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