Sweet Potato Pecan Pancakes

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)
• or
• 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.