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Cinnamon-Spiced Sweet Potato Pancakes Topped with Warm Maple Pecans

Cinnamon-spiced pancakes made with grated sweet potato, cooked until golden and topped with warm maple syrup and toasted pecans.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 people
Calories: 420
Ingredients Equipment Method

Ingredients
  

1 1/2 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/4 cups whole milk
2 large eggs
3 tablespoons unsalted butter, melted, plus extra for the griddle
1 cup peeled and finely grated raw sweet potato
1/3 cup warm maple syrup
1/3 cup toasted pecans, roughly chopped

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk
  • 1 box grater
  • 1 large electric griddle
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk
  • 1 box grater

Method
 

Peel and finely grate the sweet potato.
    Whisk the dry ingredients together in one bowl.
      Whisk the milk, eggs, and melted butter in a separate bowl.
        Combine wet and dry ingredients until just mixed.
          Fold in the grated sweet potato.
            Cook on a warm griddle until bubbles form, then flip.
              Top with warm maple syrup and toasted pecans.