Aromas of pumpkin spice and brown sugar will fill your home as you fry up these flapjacks. Mashed yams or winter squash can replace the sweet potato in this breakfast that’s full of fall flavors. This recipe comes to us from our friends at myrecipes.com.
Serves 6 (2 pancakes per serving)
- 1 1/4 cups all-purpose flour
- 1/4 cup chopped pecans, toasted and divided
- 2 1/4 teaspoons baking powder
- 1 teaspoon pumpkin-pie spice
- 1/4 teaspoon salt
- 1 cup fat-free milk
- 1/4 cup packed dark brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1 (16-ounce) can sweet potatoes or yams, drained and mashed (about 3/4 cup)
- 1 large sweet potato or yam, boiled and mashed with a little olive oil (about 3/4 cup)
Combine flour, 2 tablespoons toasted pecans, baking powder, pumpkin-pie spice and salt in a large bowl.
Combine milk with dark brown sugar, vegetable oil, vanilla extract and eggs.
Add sugar egg mixture to flour mixture and stir until smooth. Stir in sweet potatoes.
Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Flip pancakes when tops are covered with bubbles and edges look cooked. Cook on other side.
Sprinkle pancakes with an additional 2 tablespoons toasted pecans and enjoy.