Recipe

A A A

• 1 1/4 cups all-purpose flour
• 1/4 cup chopped pecans, toasted and divided
• 2 1/4 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 cup nonfat milk
• 1/4 cup packed dark brown sugar
• 1 tbsp vegetable oil
• 1 tsp vanilla extract
• 2 large eggs, lightly beaten
• 1 (16 oz) can sweet potatoes (about 3/4 cup) or 1 (16 oz) can yams, drained and mashed (about 3/4 cup)

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