Sweet Potato Pie Pancakes with Bourbon Maple Syrup

foodonia | Sweet-Potato-Pie-Pancakes-with-Bourbon-Maple-Syrup-cc-410×316.jpg
Serving: 2 | Prep Time: 8 Minutes | Cook Time: 10 Minutes

A light, fluffy, moist pancake filled with sweet potatoes and pecans, topped with a bourbon-infused maple syrup.

Ingredients
  • FOR THE PANCAKES:
  • ¼ cups coconut ( ) Milk, Unsweetened From Carton
  • ½ cups Sweet potato ( ) Puree, Canned Or Homemade
  • 2 whole egg ( ) Whites
  • ½ teaspoons Vanilla Extract
  • ½ cups Whole Wheat Pastry Flour
  • ½ teaspoons Baking Soda
  • ¼ teaspoons cinnamon ( )
  • 1 dash nutmeg ( )
  • ½ teaspoons Stevia Or Sugar
  • 1 dash Salt
  • 2 Tablespoons Pecans, Chopped Small
  • FOR THE MAPLE SYRUP TOPPING:
  • ¼ cups Maple Syrup
  • ½ teaspoons Bourbon
Directions
  1. For the pancakes:In a medium bowl, add coconut milk, sweet potato puree, egg whites and vanilla extract; mix until combined. In the same bowl, add flour, baking soda, cinnamon, nutmeg, sugar, and salt; mix until combined. Fold in pecans.
  2. Heat a nonstick skillet or griddle over medium low heat. When the skillet is hot, place 1/4-cup batter onto skillet and cook till bubbles start appearing through the top. Flip the pancake and cook until lightly golden on the bottom.
  3. For the the syrup topping:Heat maple syrup in a small sauce pan. Once warmed, whisk in the bourbon and pour over pancakes.

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