Sweet Potato Pancakes with Toasted Pecans and Crumbled Bacon

Breakfast for dinner is always a huge hit in our house. "Pancakes?! I LOVE PANCAKES MAMA!"

I'm not going to lie... I much prefer shouts like that over the usual refusal to eat, but I am not really a fan of usual breakfast fare. It's typically pretty sugar laden, and I just hate that there are not any vegetables! So when I came across this recipe, I was pretty pumped. Sweet potatoes are nutritional powerhouses, full of Vitamin A and Potassium, and I love that they are naturally sweet (i.e. my toddler loves them!).

This recipe has so many stellar attributes. First, it has sweet potatoes (that are quite hidden for those that might need that)! Second, it makes a big batch! We fed our family of four twice and then a little lunch for the kids besides. Third, you can make it ahead of time, and it keeps well in the fridge. I see no problem with healthy pancakes on tap. Lastly, they are pretty versatile. We have added blueberries or chocolate chips. We have eaten them with syrup or without. I like to have a good staple recipe and be able to switch things up as we want to.

So give them a try, and I hope you will enjoy them as much as we do!

Sweet Potato Pancakes with Toasted Pecans and Crumbled Bacon

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup white whole wheat flour
• 1 teaspoon salt
• 5 1/2 tablespoons sugar
• 1/2 tablespoon baking soda
• 1 tablespoon baking powder
• 3 cups buttermilk (I use regular milk and add about a tablespoon of white vinegar)
• 3 large eggs
• 2 tablespoons butter, melted
• 1 large sweet potato, baked
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Toasted Pecans

• 1/2 cup chopped pecans
• 1-2 teaspoons butter
• pinch of salt

Directions

Whisk dry ingredients (flours, salt, sugar, baking soda, baking powder) in a large bowl. In a separate bowl, whisk together buttermilk, eggs and melted butter. Mix wet ingredients into dry ingredients. Mash peeled sweet potato with honey, cinnamon and nutmeg until smooth. Mix with the rest of the batter. Allow to sit for one hour, or overnight.

Bake pancakes as usual, though these take a little longer to bake than regular pancakes.

To toast pecans, heat small skillet over medium low heat. Add butter until melted. Add pecans and salt. Stirring frequently, cook until fragrant and toasted, usually about 3-5 minutes. These will burn easily and quickly, so watch closely.

Serve pancakes, topped with toasted pecans and crumbled bacon pieces and drizzled with maple syrup... or however you feel like it. :)

Click here to print!

Source: Adapted from Food Network