Categories: Breakfast, Pancakes, Sweet Potatoes

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup pecans, toasted and chopped
• 2 1/4 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup milk, fat-free is fine
• 1/4 cup packed dark brown sugar
• 1 tablespoon canola oil
• 1 teaspoon vanilla
• 2 large eggs, lightly beaten
• 1 (16 ounce) can sweet potatoes, drained and mashed (3/4 cup)

Directions

1. In a large bowl, combine the flour, 2 tablespoons pecans, baking powder, pumpkin pie spice, and salt.

2. In another bowl combine the next 4 ingredients, then add to the flour mixture.

3. Stir until smooth.

4. Add in sweet potatoes and combine well.

5. Spoon about 1/4 cup of batter onto a hot griddle.

6. Turn pancakes when you see bubbles form on top of pancakes.

7. Cook for just a minute more, or until edges look cooked.

8. Sprinkle pancakes with the remaining pecans.

9. Serve hot with maple syrup.

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