Ingredients
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1 1/4 cups all-purpose flour
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1/4 cup pecans, toasted and chopped
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2 1/4 teaspoons baking powder
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1 teaspoon pumpkin pie spice
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1/4 teaspoon salt
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1 cup milk, fat-free is fine
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1/4 cup packed dark brown sugar
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1 tablespoon canola oil
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1 teaspoon vanilla
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2 large eggs, lightly beaten
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1 (16 ounce) can sweet potatoes, drained and mashed (3/4 cup)
Instructions
- In a large bowl, combine the flour, 2 tablespoons pecans, baking powder, pumpkin pie spice, and salt.
- In another bowl combine the next 4 ingredients, then add to the flour mixture.
- Stir until smooth.
- Add in sweet potatoes and combine well.
- Spoon about 1/4 cup of batter onto a hot griddle.
- Turn pancakes when you see bubbles form on top of pancakes.
- Cook for just a minute more, or until edges look cooked.
- Sprinkle pancakes with the remaining pecans.
- Serve hot with maple syrup.