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
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In a large bowl, combine the flour, 2 tablespoons pecans, baking powder, pumpkin pie spice, and salt.
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In another bowl combine the next 4 ingredients, then add to the flour mixture.
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Stir until smooth.
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Add in sweet potatoes and combine well.
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Spoon about 1/4 cup of batter onto a hot griddle.
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Turn pancakes when you see bubbles form on top of pancakes.
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Cook for just a minute more, or until edges look cooked.
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Sprinkle pancakes with the remaining pecans.
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Serve hot with maple syrup.