Diabetic Recipe of the Week: Sweet Potato Pecan Pancakes

Makes: 6 servings
Ingredients
1 lb. sweet potatoes, roasted, peeled, and mashed
2 cups skim milk
2 large eggs, beaten
4 Tbsp. reduced-calorie pancake syrup, divided
1 tsp. vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. pumpkin-pie spice
1/4 tsp. salt
1/4 cup chopped pecans, toasted
Preparation
1. Place sweet potatoes, milk, eggs, 1 Tbsp. pancake syrup, and vanilla extract in a medium bowl and blend thoroughly.
2. In a separate bowl, sift together flours, baking powder, pumpkin-pie spice, and salt.
3. Blend sweet potato mixture with flour mixture, and whisk until smooth.
4. Coat a flat griddle with cooking spray and preheat over medium-high heat. Ladle batter onto hot griddle by heaping tablespoons and cook until golden brown, turning once the surface begins to bubble (about 2 minutes per side).
5. To serve, warm remaining syrup with pecans and and pour over pancakes.
This recipe appeared in the September 2012 issue of WebMD Diabetes.
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