Sweet Potato And Pecan Pancakes - cooking recipe

Ingredients

1 1/4 c. flour
1/4 c. chopped pecans, toasted and divided
2 1/4 tsp. baking powder
1 tsp. pumpkin pie spice
1/4 tsp. salt
1 c. milk
1/4 c. brown sugar
1 Tbsp. vegetable oil
1 tsp. vanilla
2 large eggs, beaten
16 oz. can sweet potatoes, drained and mashed (3/4 c.)

Preparation

Combine flour, 2 tablespoons pecans, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, brown sugar, oil, vanilla and eggs; add to the flour mixture, stirring until smooth. Stir in sweet potatoes. Spoon 1/4 cup batter onto a hot griddle. Turn pancakes when tops are covered with bubbles.
Serve pancakes hot with 1 teaspoon pecans sprinkled on top. Yield: 12 pancakes.