Sweet Potato Praline Pancakes

  • Yield: 16 servings


1cup mashed sweet potatoes (Louisiana yams) or 1 (15-ounce) can sweet potatoes, drained and mashed
1 2/3cups skim milk
2 eggs
1tablespoon canola oil
1teaspoon vanilla extract
1cup all-purpose or whole wheat flour (or combination)
1/2cup old fashioned oatmeal
3tablespoons light brown sugar
1tablespoon baking powder
1tablespoon baking soda
1teaspoon ground cinnamon
1/8teaspoon ground nutmeg
1/4cup pecans, toasted


  1. Combine sweet potatoes, milk, eggs, oil and vanilla in a large mixing bowl.
  2. In a separate bowl, combine flour, oatmeal, brown sugar, baking powder, baking soda, cinnamon and nutmeg. Stir in dry ingredients and pecans to sweet potato mixture, until combined.
  3. Using a large nonstick skillet, apply nonstick cooking spray and heat over medium heat.
  4. In 1/4 batter apportionments, cook pancakes 1 to 2 minutes on each side or until lightly browned.
  5. Make sure to re-coat the skillet before adding fresh batter.

Recipe by Holly Clegg

Nutritional Info *per serving

  • Calories 102
  • Fat 3g
  • Saturated Fat 0g
  • Cholesterol 27mg
  • Sodium 180mg
  • Carbohydrate 16g
  • Fiber 1g
  • Sugars 5g
  • Protein 3g