Gluten-Free Sweet Potato Pancakes with Toasted Pecans
Author: Liza Cannata
Serves: about 12 pancakes
- 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.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2015/11/21/sweet-potato-pancakes-with-toasted-pecans/
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