If you like sweet potatoes or candied yams, you’ll love these hearty, sweet potato pancakes. You can simply serve them plain or top with pure maple syrup. If you feel like treating yourself, go all out and drizzle on some homemade butter pecan syrup. This recipe was submitted by Valerie in Virginia. You can find more recipes on her blog, The Magic Meal Fairy.
Sweet Potato Oat Pancakes
- 2 cups all purpose flour
- 1 cup oat flour
- ¾ teaspoon salt
- 1 Tablespoon baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon ground cloves
- 1 cup cooked, mashed sweet potatoes
- 2 Tablespoons pecan oil
- 2 eggs
- 2 cups milk
Homemade Butter Pecan Syrup
- ¼ cup butter
- 1 cup dark brown sugar, packed
- ½ cup water
- ½ teaspoon vanilla
- 1 cup chopped pecans
Prepare the syrup first. Chop the pecans and set aside. In a medium saucepan, melt the butter then add the dark brown sugar and water. Cook over medium heat while blending with a whisk until the sugar dissolves and the syrup becomes slightly thickened enough to coat a spoon. Remove from heat and add the vanilla and chopped pecans. Keep warm while you make the pancakes.
In a large mixing bowl, stir together the flours, salt, baking powder, cinnamon, and ground cloves. Make a slight well in the middle of the dry ingredients. Add the eggs to the well. Around that, add the cooked, mashed sweet potatoes, pecan oil, and milk. Using a whisk, beat the eggs in the well, and then blend in the rest of the ingredients.
Heat a griddle or large flat pan (add butter or coconut oil if needed). Ladle the pancake batter onto the griddle. When bubbles form and the edges are somewhat dry, flip and cook the other sides until golden brown. Serve with the buttery pecan syrup on top.
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