Sweet Potato Pecan Pancakes Food

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SWEET POTATO PANCAKES



Sweet Potato Pancakes image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 sweet potato, cooked until tender, peeled and pureed
Pecan butter, recipe follows
Maple syrup, for serving
1/4 cup finely chopped pecans toasted and cooled
1/2 pound butter, softened
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon honey

Steps:

  • In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
  • Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

SWEET POTATO PECAN PANCAKES



Sweet Potato Pecan Pancakes image

This is not only wonderful for breakfast, but also as a different side dish with a nice baked ham slice.

Provided by Geema

Categories     Breakfast

Time 30m

Yield 12 pancakes

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1/4 cup pecans, toasted and chopped
2 1/4 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup milk, fat-free is fine
1/4 cup packed dark brown sugar
1 tablespoon canola oil
1 teaspoon vanilla
2 large eggs, lightly beaten
1 (16 ounce) can sweet potatoes, drained and mashed (3/4 cup)

Steps:

  • In a large bowl, combine the flour, 2 tablespoons pecans, baking powder, pumpkin pie spice, and salt.
  • In another bowl combine the next 4 ingredients, then add to the flour mixture.
  • Stir until smooth.
  • Add in sweet potatoes and combine well.
  • Spoon about 1/4 cup of batter onto a hot griddle.
  • Turn pancakes when you see bubbles form on top of pancakes.
  • Cook for just a minute more, or until edges look cooked.
  • Sprinkle pancakes with the remaining pecans.
  • Serve hot with maple syrup.

SWEET POTATO PANCAKES WITH SPICED PECANS AND PEACH BUTTER



Sweet Potato Pancakes with Spiced Pecans and Peach Butter image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 5 servings

Number Of Ingredients 23

2 3/4 cups all-purpose flour
1 teaspoon salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
3 cups buttermilk
3 large eggs
2 tablespoons butter, melted
1 large sweet potato, roasted and cooled
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Spiced Pecans, recipe follows
Peach Butter, recipe follows
1 cup pecans, chopped
1/2 tablespoon butter
1/2 tablespoon tupelo honey
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt
1/2 cup peaches, peeled and diced
1/2 pound butter, softened
1/4 cup brown sugar
Pinch sea salt

Steps:

  • In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
  • Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.
  • Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.
  • In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve.

QUICK OATS SWEET POTATO PANCAKES



Quick Oats Sweet Potato Pancakes image

Provided by Katie Lee Biegel

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 cup quick oats
1 cup cottage cheese
1/2 cup sweet potato puree (or puree of your choice)
Pinch salt
2 eggs
Pinch cinnamon, optional

Steps:

  • Heat a griddle or nonstick pan over medium heat.
  • Combine the oats, cottage cheese, sweet potato puree, salt, eggs and cinnamon if using together in a blender and combine until smooth.
  • Pour about 1/4 cup of the batter per pancake onto the griddle and cook until starting to brown a little, 3 to 4 minutes per side. Repeat for the rest of the batter and serve immediately.

SWEET POTATO PANCAKES



Sweet Potato Pancakes image

Super yummy & nutritious pancakes which are great for breakfast, lunch or dinner and kids will gobble them up! Double up the recipe so the whole family can enjoy them. Dress them up with fresh fruit, syrup, or jam! Pancakes can be frozen and reheated or toasted for a quick & easy breakfast or snack.

Provided by theveggiedisguiser

Categories     Breakfast

Time 20m

Yield 12 pancakes, 3-4 serving(s)

Number Of Ingredients 6

1 tablespoon butter, melted
1/2 cup cooked sweet potato, mashed
1 egg
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup milk

Steps:

  • Mix mashed sweet potatoes in a mixing bowl with egg.
  • Stir in the flour and add the baking powder.
  • Add up to 1/4 cup of milk while stirring.
  • Stir in 1 tbsp melted butter.
  • The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
  • Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
  • Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
  • Using a spatula, flip the pancakes and cook another 2 minutes.
  • Remove pancakes from the skillet and keep warm on a covered plate in the oven.
  • Freezes Well.

SWEET POTATO PANCAKES



Sweet Potato Pancakes image

A brilliant variation on regular potato pancakes, this is a great way to get your kids hooked on sweet potatoes. Very tasty served with salsa, sour cream or apple sauce. From Today's Parent.

Provided by FrVanilla

Categories     Breakfast

Time 18m

Yield 18-20 2 inch pancakes, 4 serving(s)

Number Of Ingredients 10

3 cups sweet potatoes, peeled and grated
2 green onions, finely chopped
2 eggs, lightly beaten
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
vegetable oil or cooking spray, for frying
sour cream
salsa
applesauce

Steps:

  • In a large bowl, combine the sweet potatoes, green onions, eggs, flour, salt and pepper. Mix thoroughly.
  • Pour enough vegetable oil into a large skillet to coat the bottom or use cooking spray. Place over medium heat just until a drop of water sizzles when it hits the pan. Add the sweet potato mixture to the hot oil by heaping spoonfuls about 1 in (2 cm) apart. Press each pancake lightly so that it sticks together. Cook about 2 minutes per side, turning over once, until brown and crisp on both sides and the sweet potatoes are tender right through. (Taste one to make sure they're done.) Remove to a paper-towel-lined baking sheet and place in a 300F (150C) oven to keep warm while you cook the rest of the pancakes.
  • Serve hot with sour cream, salsa or applesauce as an accompaniment.

Nutrition Facts : Calories 162.2, Fat 2.5, SaturatedFat 0.8, Cholesterol 93, Sodium 673.2, Carbohydrate 28.8, Fiber 3.5, Sugar 4.5, Protein 5.9

LOUISIANA SWEET POTATO PANCAKES



Louisiana Sweet Potato Pancakes image

These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.

Provided by SWIZZLESTICKS

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 45m

Yield 8

Number Of Ingredients 8

¾ pound sweet potatoes
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
2 eggs, beaten
1 ½ cups milk
¼ cup butter, melted

Steps:

  • Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
  • In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
  • Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Nutrition Facts : Calories 215.3 calories, Carbohydrate 29.2 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 4.7 g, Sodium 549.1 mg, Sugar 4.1 g

SWEET POTATO PANCAKES WITH PECAN HONEY BUTTER



Sweet Potato Pancakes with Pecan Honey Butter image

These are sensational pancakes. Not much more work than everyday pancakes and definitely worth making for a special occasion (or just everyday).

Provided by evelynathens

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/4 cups brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups milk
3 eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract
1 (12 ounce) can sweet potatoes, mashed (canned or frozen)
1/2 cup butter (at room temperature)
1/4 cup honey
1/4 cup toasted pecans

Steps:

  • To make pecan honey butter: Combine butter, honey and toasted pecans.
  • Set aside.
  • To make the pancakes: Combine dry ingredients in a mixing bowl.
  • Stir in milk and beaten eggs.
  • Add oil and vanilla.
  • Beat until smooth.
  • Fold in the mashed sweet potatoes (should result in a lumpy texture).
  • In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat.
  • Pour in batter to desired size.
  • Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes).
  • Serve pancakes warm with pecan honey butter.

Nutrition Facts : Calories 1202.5, Fat 56.2, SaturatedFat 21.1, Cholesterol 232.4, Sodium 663.7, Carbohydrate 161.5, Fiber 5.3, Sugar 88, Protein 17.3

SWEET POTATO PANCAKES



Sweet Potato Pancakes image

Make and share this Sweet Potato Pancakes recipe from Food.com.

Provided by 2Bleu

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

3 medium sweet potatoes, uncooked
1 small onion
1 egg, beaten
2 tablespoons flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground mace (or nutmeg)
1/4 teaspoon baking powder

Steps:

  • Peel and grate the potatoes and onion. Mix in the egg.
  • Combine the dry ingredients together and add to potato mixture.
  • Drop by large tablespoons onto a heated nonstick skillet lightly coated with oil and cook for 3 minutes or so on each side, until pancakes are cooked through.
  • Serve with apple butter or sour cream and chives.

Nutrition Facts : Calories 91.3, Fat 0.9, SaturatedFat 0.3, Cholesterol 35.2, Sodium 256.8, Carbohydrate 18.6, Fiber 2.2, Sugar 5.4, Protein 2.5

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