A couple of interesting breakfast dishes

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Sweet Potato and Pear Latkes

1 lb. sweet potatoes
1-2 pears, depending on size
1/2 medium onion
2 eggs
1/3 cup whole–wheat bread crumbs
1/4 tsp. ground cinnamon
1/4 cup dried cranberries
1/2 cup chopped pecans or walnuts
Salt to taste
Canola oil spray
Sour cream or
Unsweetened applesauce

Preheat oven to 450 degrees and place two nonstick baking sheets in the oven.
Peel the potatoes; core the pears. Grate each using a food processor. Grate the onion. Set aside.
In a large bowl, beat the eggs, bread crumbs, cinnamon, and salt. Stir in the potatoes, pear and onion. Stir in the cranberries and nuts. Mix until coated.
Remove the hot baking sheets from the oven and spray thoroughly with canola spray. Spoon latke mixture onto sheets, forming 2-3 inch patties. Bake until golden brown, about 12-15 minutes per side, turning once with a spatula. Watch closely so they don't burn (a few of mine did). Serve with sour cream and/or warm applesauce.

Adapted from American Institute for Cancer Research (AICR)

This is another pancake recipe using oatmeal and pecans. I do think that there should be a change in the preparation for better results which I've included.

Oatmeal Pecan Pancakes

3 oz. pecan pieces, toasted
2 cups buttermilk
1 1/2 cups old-fashioned oats, uncooked
1/2 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 tablespoon confectioners' sugar
2 tablespoons confectioners' sugar
1/2 teaspoon cinnamon
maple syrup
strawberries, if available

Soak the oatmeal in the buttermilk overnight in the refrigerator. This is not essential but otherwise the pancakes will be quite chewy.
Toast the pecans in a small skillet.
Beat the eggs and add to the buttermilk oatmeal mixture. Combine the flour, baking soda, salt and sugar and add this to the mixture. Do not over beat, just stir until everything is mixed together. Stir in the toasted pecans.
Heat a griddle (375 degrees) until hot and either spray or brush with oil. Pour batter by 1/4 cups onto griddle. Cook until tops are bubbly. Turn carefully with a pancake turner and cook until the undersides are golden brown.
Mix sugar and cinnamon and sprinkle over the pancakes. Serve warm with maple syrup. We didn't have ours with strawberries and they were still very good. Strawberries would be a great addition in season though.

Adapted from DVO recipe center

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