Sweet Potato Pecan Pancakes

Hi everyone! I’m back…I have been such an awful blogger lately! The last  few weeks have been very busy. For Easter, we went on a camping trip to Perdido Key in Florida. It was our first time camping, and Isaac’s first real time at the beach. The weather was so nice, and we had a blast. We also did a lot of hiking in the sand (which is harder than you think!).

This weekend was my cousin’s bridal shower. I’m the maid of honor, so I’ve been very busy planning. We had a great turn out, and my cousin loved it! We had a nice spread of foods which included chicken salad sandwiches, meatballs, a fruit tray, spinach dip, pepper jelly and cream cheese with crackers, and seafood salad. We had a nice fruit spritzer along with water and tea. The highlight was the gorgeous cake!! I have a friend that started a little business making cakes from home, and she really outdid herself with this one. She also surprised us with matching cake pops-one for each bridesmaid and one for the bride.

So today was the first day back to normalcy. I was on call this weekend and got really lucky that I didn’t have to go in today. Instead, I spent the morning trying out a new pancake recipe. Hubby wasn’t crazy about the pecans, but liked the flavor of the pancakes. Isaac and I both enjoyed them as is .

Sweet Potato Pecan Pancakes

Adapted from All Recipes: Louisiana Sweet Potato Pancakes

Ingredients:

12 oz. sweet potatoes (~1 large)

1 ½ cups whole wheat flour

3 ½ tsp baking powder

½ tsp salt

½ tsp ground nutmeg

½ tsp ground cinnamon

1 ½  Tbsp brown sugar

2 Tbsp finely chopped pecans

2 eggs, beaten

1 ½ cups milk

¼ cup butter, melted

First, you’ll need to cook the sweet potatoes. Dice and place them in a medium saucepan of boiling water. Cook until tender but firm, then drain and place in cold water to loosen skin. Drain, then remove skins, and mash.

While the potatoes are cooking, you can get started gathering the other ingredients. In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and cinnamon, and brown sugar. Add the pecans to the dry mixture. In another bowl, mix together the eggs, milk, butter, and sweet potatoes.

Add the wet mixture to the dry mixture and stir well to form a batter. Preheat a lightly greased griddle over medium high heat. Drop the batter  by ~¼ cup at a time and cook until golden brown. Flip once when the surface begins to bubble.

Enjoy! We added syrup, and they were delicious!

Hope everyone had a great weekend!

Selene