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 below) 

Maple syrup, for serving

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.

Pecan Butter:

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

Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

Yield: 10 servings

Tags: Betty Lynch

This entry was posted on Tuesday, April 15th, 2008 at 9:56 pm and is filed under Diabetic Recipes, Healthy Recipes, Lacto-Ovo Vegetarian, My Country Kitchen, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.