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Sweet Potato Praline Pancakes
Category: Breakfast

Servings: 4-6


  • 1 1/4 cups drained Bruce’s Cut Yams
  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 3 large eggs, separated
  • 1/3 cup light brown sugar, packed
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon dark rum
  • 1/2 cup chopped lightly toasted pecans, plus more for serving
  • Pure maple syrup


  1. Place the yams in the work bowl of a food processor or mini chopper and puree until smooth.
  2. In a large bowl, whisk together the flour, whole wheat flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. In a medium bowl, mix together the buttermilk, yam puree, egg yolks, brown sugar, melted butter, and rum.
  3. Add the wet ingredients to the dry ingredients, mixing until just combined. In a clean medium bowl, beat the egg whites until soft peaks form. 
  4. Gently fold the egg whites into the pancake batter.
  5. Fold in the 1/2 cup chopped pecans.
  6. Spray a griddle or a large skillet with nonstick cooking spray and place over medium heat.
  7. Working in batches, pour the batter by 1/3-cupfuls onto the griddle. Cook the pancakes until bubbles start to form on top, about 2 minutes. 
  8. Carefully turn the pancakes over and cook until the bottoms are golden brown, 1-2 minutes more.
  9. Transfer the pancakes to plates and serve with pure maple syrup and a sprinkle of pecans.


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