These hotcakes are best when topped with extra toasted pecans and maple syrup.
1 medium sweet potato
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons pumpkin pie spice
2 tablespoons chopped pecans, toasted
1 cup fat-free milk
2 large eggs
1/4 cup packed light brown sugar
2 tablespoons melted butter
1 teaspoon vanilla extract
How to Make It
Prick sweet potato with a fork several times; microwave at HIGH 5 minutes or until tender. Allow potato to cool at least 10 minutes; peel and mash flesh with a fork, discarding peel. Set aside 3/4 cup mashed sweet potato, and reserve remaining potato for another use.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Stir in pecans. Combine 3/4 cup mashed sweet potato, milk, and next 4 ingredients in a small bowl, stirring until smooth. Add sweet potato mixture to flour mixture, stirring well.
Working in batches, spoon 1/4 cup batter for each pancake onto a hot nonstick griddle or skillet. Cook 1 to 2 minutes on each side or until browned. Repeat with remaining batter.
Note: Canned mashed sweet potato or pumpkin may be substituted for the cooked mashed sweet potato, if desired.