Ingredients
Directions 8 steps | 35 Minutes
Measure and prep all ingredients.
In a blender or a food processor, puree the roasted sweet potato.
In a large bowl, whisk together the sweet potato puree, buttermilk, flax seeds, eggs, maple syrup and vanilla extract.
In a medium mixing bowl, whisk together the ground pecans, all-purpose flour, baking powder, ground cinnamon, ground nutmeg and salt.
Add the flour mixture to the sweet potato mixture and stir just until combined. Do not overmix. Let the batter rest for 10 minutes.
While the batter is resting, heat a large nonstick skillet or a nonstick griddle. Lightly grease the pan with cooking spray or melted butter. Add ⅓ cup of batter to the pan. Cook until the edges are set, about 3 minutes.
Flip the pancakes and cook for another 2-3 minutes or until the bottoms are browned. Repeat with the remaining batter.
Serve immediately topped with butter, chopped pecans or walnuts and maple syrup. Enjoy!
Notes:
- Store-bought ground flax meal may not be fine enough for this recipe. Make sure your flax meal is ground very finely.
- Any type of finely ground nut can be substituted in this recipe.
- Freshly ground nutmeg is preferred as it is much more flavorful than store-bought ground nutmeg.
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