Sweet Potato Pancakes With Walnuts Recipe

Name: Sweet Potato Pancakes With Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet potatoes, scrubbed but not peeled; 2 Tbs. unsalted butter; 1 1/2 cups (12 fl. oz./375 ml.) nonfat milk; 2 large eggs; 2 Tbs. brown sugar; 1 1/2 tsp. pure vanilla extract; 1 cup (5 oz./155 g.) whole-wheat flour; 1/2 cup (2 1/2 oz./75 g.) unbleached all-purpose flour; 1 Tbs. baking powder; 1/2 tsp. each ground cinnamon and freshly grated nutmeg; 1/2 tsp. salt; Canola oil spray; 1/2 cup (2 oz./60 g.) walnuts, toasted and coarsely chopped; Warmed pure maple syrup for serving

Servings: persons

2 sweet potatoes, scrubbed but not peeled
2 Tbs. unsalted butter
1 1/2 cups (12 fl. oz./375 ml.) nonfat milk
2 large eggs
2 Tbs. brown sugar
1 1/2 tsp. pure vanilla extract
1 cup (5 oz./155 g.) whole-wheat flour
1/2 cup (2 1/2 oz./75 g.) unbleached all-purpose flour
1 Tbs. baking powder
1/2 tsp. each ground cinnamon and freshly grated nutmeg
1/2 tsp. salt
Canola oil spray
1/2 cup (2 oz./60 g.) walnuts, toasted and coarsely chopped
Warmed pure maple syrup for serving

1
Preheat the oven to 200u00b0F (95u00b0C). Pierce the sweet potatoes a few times with a fork, and microwave on high until tender, about 8 minutes. Split each sweet potato lengthwise and let cool just until easy to handle, then scoop out and measure 1 1/4 cups (6 oz./185 g.) of the flesh; reserve the remainder for another use.
2
In a food processor, combine the warm sweet potato flesh and the butter and pulse until incorporated. Add 1/2 cup (4 fl. oz./125 ml.) of the milk, the eggs, brown sugar, and vanilla and process until smooth. Transfer to a bowl and whisk in the remaining 1 cup (8 fl. oz./250 ml.) milk. In a large bowl, combine the flours, baking powder, cinnamon, nutmeg and salt. Pour the sweet potato mixture into the flour mixture and stir just until combined. Do not overmix.
3
Place a griddle over medium heat until hot and coat lightly with canola oil spray. For each pancake, pour about 1/4 cup (2 fl. oz./60 ml.) of the batter onto the griddle and cook until bubbles break on the surface, about 2 1/2 minutes. Flip the pancakes and cook until golden brown on the second sides, about 2 minutes longer. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.

1004

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 sweet potatoes, scrubbed but not peeled, 2 Tbs. unsalted butter, 1 1/2 cups (12 fl. oz./375 ml.) nonfat milk, 2 large eggs, and more.

Yes, Sweet Potato Pancakes With Walnuts falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Pancakes With Walnuts

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