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Sweet Potato & Pecan Pancakes for 2

Mysty Pfeffer
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Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Servings 5 Pancakes
Calories 168 kcal

Ingredients
  

  • 1 Cup Hard Red Wheat (milled)
  • 1 Egg
  • 2 Tbsp Sweet Potato (Precooked and mashed)
  • 1/4 Tsp Salt
  • 1/2 Tsp Baking Powder
  • 2/3 Cup Vanilla Almond Milk Unsweetened
  • 1/2 Tsp Cinnamon
  • 6 Pecans Chopped

Instructions
 

  • Preheat skillet on low while mixing ingredients
  • Combine the flour, salt, baking powder, cinnamon in a bowl and whisk well.
  • In a large measuring cup place the milk, egg, and sweet potato. Blend well with a fork. Then pour into the flour mixture and add pecans. Mix well.
  • Melt a small tsp of butter or oil of your choice in the skillet. Pour the batter into three small rounds in the skillet and let cook on low-medium heat until bubbles appear, and the edges of the pancake look done. Flip it over and cook another minute or two.
  • Serve with maple syrup.

Nutrition

Calories: 168kcalCarbohydrates: 30gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgSodium: 218mgPotassium: 40mgFiber: 6gSugar: 1gVitamin A: 888IUVitamin C: 1mgCalcium: 91mgIron: 2mg
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