I attempted to make sweet potato pancakes on Sunday, but they just didn't work out. I think I put too much leftover sweet potato in the batter. It wouldn't cook in the middle and I was really sad about it. I should have taken photos for another OMGFAIL post, but I was too hungry to think about that at the time.
My plan was to have tasty sweet potato pancakes topped with tasty maple roasted pecans, but since that was a bust, I trashed the batter and started over, making good ole' fashioned buttermilk pancakes instead. Thankfully, those did not come out terrible and I was able to enjoy them with the pecans. I also made a browned butter amaretto maple syrup, which was off. the. hook. Seriously, it was deeeee-licious. I'll get the recipes for the buttermilk pancakes and syrup on here eventually. I promise.
I love roasting pecans or walnuts with spices and maple syrup or honey. I normally roast them whole and chop them as needed, but I already had chopped ones at the ready when I was preparing for this recipe, so it is what it is!
You can add any spices you want to these. Make them a little hot with some cayenne! My intention for these were to compliment the pancakes with simple flavor because I was also adding that amaretto syrup. I just stuck with cinnamon and salt, but don't let that hold you back!
Aside from adding maple roasted pecans to pancakes, you can also top them over other delicious breakfast things like waffles or french toast! Add them to ice cream! For a healthier approach, add these to a tasty salad of spring mix and goat cheese. Or just snack on them as is.
- 1 1/2 cups chopped pecans
- 1 tablespoon coconut oil, melted (or unsalted grass-fed butter)
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- pinch of sea salt
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
- Place all the ingredients in a small bowl and mix well to combine.
- Move the nut mixture to the parchment-lined baking sheet in a single, even layer.
- Bake for 10-12 minutes. Stir the nuts every few minutes for even baking and keep an eye out the last few minutes to make sure they don't burn - you'll know they're done when they're nice and fragrant.
- Remove from the oven and let cool. The nuts will probably be sticky, but once they cool, the syrup will harden.
- Once cool, store in an airtight container.