Sweet Potato Pancakes With Peach Butter and Spiced Pecans

By Julie Sews - 2:27:00 PM

Ezra Pound Cake
Nothing says fall breakfast like sweet potato pancakes!  What a great way to get your veggie on in the mourning.  This recipe is modified from Tupelo Honey Cafe (I used wheat and flax instead of all purpose flour and less sugar).  I also changed the mashing of the sweet potatoes to using a food processor as my came out chunky.  I used our home made maple syrup instead of the peach butter even though it sounds soooo good.  It seemed silly since we have a nice stock pile of maple syrup.  I also did not make the spiced pecans as that would have meant a trip to the store only for pecans and I was feeling lazy.  I used walnut pieces instead since it's what I had on hand.

Sweet Potato Pancakes With
Peach Butter and Spiced Pecans
Ingredients
  • 2 1/2 cups organic wheat flour
  • 1/4 cup of ground flax
  • 1 teaspoon pink salt
  • 4 tablespoons sugar (or 1 tablespoon of stevia)
  • 1/2 tablespoon baking soda
  • 1 tablespoon baking powder
  • 3 cups buttermilk
  • 3 large organic eggs
  • 2 tablespoons butter, melted
  • 1 large sweet potato, roasted and cooled
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Spiced Pecans, recipe follows
  • Peach Butter, recipe follows

Directions

  • In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. 
  • In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. 
  • Put the sweet potato, and honey, cinnamon, and nutmeg into a food processor and mix well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
  • Heat a skillet over medium heat. Add batter by the ladlefull and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.

my pancakes, not as pretty as Ezra Pound Cake's  but boy were they tasty!

Spiced Pecans:

  • 1 cup pecans, chopped
  • 1/2 tablespoon butter
  • 1/2 tablespoon tupelo honey
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt
Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.
Yield: about 1 cup

Peach Butter:

  • 1/2 cup peaches, peeled and diced
  • 1/2 pound butter, softened
  • 1/4 cup brown sugar
  • Pinch sea salt
In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve.
Yield: about 1 1/2 cups

Don’t forget to “likeus on Facebook.  Let’s be friends on Pinterest and we can follow each other on Twitter and Google Plus.  And check out my other blog OhYou Crafty Gal.  

©Minneapolis Homestead www.theurbanhomestaed.blogspot.com All rights reserved. Photos and content cannot be reproduced

Pin It

Similar Posts You Might Like:
Wake up to Breakfast Already Made: Overnight Crock Pot Pumpkin Pie Oatmeal Recipe
Healthy Pumpkin Muffins: Low Sugar and Fat, High Protein and Fiber
High Protein Cinnamon Roll Crepes (GF, low sugar, low carb)
High Protein Banana Chocolate Chip Breakfast Cookies Recipe Healthy (GF, low Sugar, low fat )
Fluffy Gluten and Grain Free Pancakes and waffles With Honey Cinnamon Butter Syrup

  • Share:

You Might Also Like

0 comments

©2017 Minneapolis Homestead All rights reserved. Powered by Blogger.