Sweet Potato Pecan Pancakes - cooking recipe

Ingredients

1 1/4 cups all-purpose flour
1/4 cup pecans, toasted and chopped
2 1/4 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup milk, fat-free is fine
1/4 cup packed dark brown sugar
1 tablespoon canola oil
1 teaspoon vanilla
2 large eggs, lightly beaten
1 (16 ounce) can sweet potatoes, drained and mashed (3/4 cup)

Preparation

In a large bowl, combine the flour, 2 tablespoons pecans, baking powder, pumpkin pie spice, and salt.
In another bowl combine the next 4 ingredients, then add to the flour mixture.
Stir until smooth.
Add in sweet potatoes and combine well.
Spoon about 1/4 cup of batter onto a hot griddle.
Turn pancakes when you see bubbles form on top of pancakes.
Cook for just a minute more, or until edges look cooked.
Sprinkle pancakes with the remaining pecans.
Serve hot with maple syrup.