BROWN BUTTER PECAN SWEET POTATO PANCAKES

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories; water can be used for a lighter batter.

brown sugar

🥗Healthier: maple syrup

💰Cheaper: white sugar

Maple syrup adds unique flavor; white sugar is a cost-effective sweetener.

Brown the butter in a medium saucepan for about 3-4 minutes until it turns caramel color and smells nutty.

Microwave leftover sweet potatoes to soften them, then mash them until chunky.

In a bowl, combine store-bought pancake mix, brown butter, and whole milk.

Add cinnamon to the pancake mix and adjust the consistency as desired.

Fold in the mashed sweet potatoes gently with a rubber spatula, leaving chunks of sweet potato.

Grease a cast-iron griddle with butter.

Pour pancake batter onto the griddle, adding pecans if desired.

Flip pancakes when bubbles form on the surface and cook until golden brown.

Stack pancakes with butter in between layers and top with pecans and maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens