Healthy Finances, Healthy Heart
Chelsea Groton Bank FEBRUARY 2016

Mutual Matters



Sweet Potato Pancakes with Toasted Pecans

Sweey Potato PancakesIngredients (serves 6)

  • 1 pound sweet potatoes, roasted, peeled and mashed
  • 2 cups skim milk
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 4 teaspoons baking powder
  • 1 teaspoon pumpkin-pie spice
  • ¼ teaspoon salt
  • 4 tablespoons reduced-calorie pancake syrup, divided
  • ¼ cup chopped pecans, toasted


  • Place sweet potatoes, milk, eggs, one tablespoon of pancake syrup and vanilla extract in a medium bowl and blend thoroughly.
  • In a separate bowl, sift together flours, baking powder, pumpkin-pie spice and salt.
  • Blend sweet potato mixture with flour mixture, and whisk until smooth.
  • Coat a flat griddle with cooking spray and preheat over medium-high heat.
  • Use a ladle to pour batter onto hot griddle. Cook pancakes until golden brown, turning once when surface begins to bubble (about 2 minutes per side).
  • Warm the remaining pancake syrup. Pour the syrup and sprinkle pecans over pancakes.

Submitted by:
Becky Jacoinski
Chelsea Groton Bank
Benefits and Wellness Administrator

Becky Jacoinski

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