Sweet Potato Pie Pancakes with Bourbon Maple Syrup
Prep time
Cook time
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A light, fluffy, moist pancake filled with sweet potatoes and pecans topped with a bourbon infused maple syrup.
Serves: 7 pancakes (2 servings)
  • ½ cup sweet potato puree, canned or homemade
  • ¼ cup coconut milk, unsweetened (from carton)
  • 2 egg whites
  • ½ tsp. vanilla extract
  • ½ cup white whole-wheat pastry flour
  • ½ tsp. baking soda
  • ¼ tsp. cinnamon, ground
  • 1 dash nutmeg
  • ½ tsp. stevia or sugar
  • 1 dash salt
  • 2 tbsp. pecans, chopped
  • **For Maple Syrup Topping**
  • ¼ cup maple syrup
  • ½ tsp, bourbon
  1. In a medium bowl; Add coconut milk, sweet potato puree, egg whites & vanilla extract; mix until combined. In the same bowl, add flour, baking soda, cinnamon, nutmeg, sugar, & salt; mix until combined. Fold in pecans.
  2. Heat a non-stick skillet or griddle over medium low heat. When the skillet is hot, place ¼-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.
Calories for 3½ pancakes: 256, Fat: 6.8, Sodium: 436, Potassium: 217, Carbs: 38, Fiber: 6, Sugar: 8, Protein: 10

Calories of pancakes with two tablespoons of bourbon maple syrup over each serving; 360; Fat: 6.9, Sodium: 441, Potassium: 300, Carbs: 66, Fiber 6, Sugar: 32, Protein: 10
Nutrition Information
Serving size: 3½ pancakes
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/09/06/pop-up-brunch-and-sweet-potato-pie-pancakes/