Disclosure of Material Connection: This is a sponsored post in collaboration with California Sweetpotatoes and Latina Bloggers Connect. I’ve been compensated for this post via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Hey there Delish D’Liters! I’m super excited to share this amazing new recipe, brought to you by California Sweetpotatoes!
Did you know that Sweetpotato is one word? A sweetpotato is not simply a “sweet potato.” It’s actually an entirely different vegetable from a potato and has a totally different set of nutrients – it has more than a day’s worth of vitamin A. California sweetpotatoes work in everyday cooking because they are so versatile in the kitchen. You can prepare baked, mashed, steamed, pureed, roasted, and even grilled sweetpotatoes and they can be enjoyed in both savory and sweet recipes.
One medium sized California Sweetpotato has only 105 calories and 0g fat or cholesterol, yet it also contains more than 80 nutrients including: 4g of fiber, 2g of protein and more than a day’s worth of vitamin A.
California sweetpotatoes are grown in the sand, rather than the dirt, and are naturally sun-cured on the vine before harvest so that they last longer in the store and in your kitchen. The process from plant to table is all done by hand, which leads to beautiful shapes and skin textures with less scarring that can result from a mechanical process.
California sweetpotatoes have bold flavor on their own and also pair beautifully with just about any flavor combination. This sweet potato and pecan pancake recipe captures the delicate sweetness and fluffy texture of a sweetpotato! It’s the perfect combination of sweet and spice, and everything nice. Even my hubby, who’s not a fan of sweetpotatoes, loved this recipe. If that’s not a solid endorsement, I don’t know what is.
1/2 cup chopped pecans, toasted and divided
2 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup fat-free milk
1/4 cup pure cane sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup cooked and mashed California Sweetpotato flesh (about 2 medium sweetpotatoes)
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.
Combine milk, sugar, vegetable oil, vanilla, and eggs; then beat to combine.
Add the wet mixture to the flour mixture, stirring until smooth. Stir in 1/4 cup of the chopped pecans.
Stir in the mashed California sweetpotatoes.
Butter a hot nonstick griddle or skillet, then spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet.
Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle each serving of pancakes with 2 tablespoons pecans and top with warm maple syrup.
Rating: 51
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 8 pancakes
Serving Size: 2 pancakes
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup chopped pecans, toasted and divided
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup fat-free milk
- 1/4 cup packed dark brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1 cup cooked and mashed sweetpotato flesh
Instructions
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.
- Combine milk, sugar, vegetable oil, vanilla, and eggs; then beat to combine.
- Add the wet mixture to the flour mixture, stirring until smooth. Stir in 1/4 cup of the chopped pecans.
- Stir in the mashed California sweetpotatoes.
- Butter a hot nonstick griddle or skillet, then spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet.
- Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle each serving of pancakes with 2 tablespoons pecans and top with warm maple syrup.
Notes
To cook the sweetpotatoes, wash them and poke them with a knife. Microwave on high for 7-10 minutes, or until fork tender.
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