Sweet Potato-Pecan Pancakes

By a_standerwick1

Cooking Light

Ingredients

• 1 1/4 cups flour
• 1/4 cup chopped pecans, toasted
• 2 1/4 tsp baking powder
• 1 tsp pumpkin-pie spice
• 1/4 tsp salt
• 1 cup milk
• 1/4 cup packed dark brown sugar
• 1 Tbsp. vegetable oil
• 1 tsp vanilla extract
• 2 large eggs, lightly beaten
• 1 (16 ounce) can sweet potatoes or yams, drained and mashed (about 3/4 cup); can substitute 3/4 to 1 cup pureed pumpkin or other cooked pureed winter squash

Preparation

Step 1

1) Lightly spoon flour into dry measuring cups; level with knife.
2) Combine flour, baking powder, pumpkin-pie spice and salt in large bowl.
3) Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth.
4) Stir in sweet potatoes.
5) Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet.
6) Turn pancakes when tops are covered with bubbles and edges look cooked.
7) Sprinkle pancakes with pecans.