Gluten-Free Sweet Potato Pancakes with Toasted Pecans
 
 
Author:
Serves: about 12 pancakes
Ingredients
  • 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
Instructions
  1. 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.
  2. Whisk together all the dry ingredients in a medium bowl.
  3. Whisk together the eggs, sugar, and milk in a large bowl. Add the mashed sweet potatoes and mix well.
  4. Slowly add the dry ingredients to the wet and mix until just incorporated.
  5. 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.
  6. 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/