Sweet Potato-Pecan Pancakes

Ingredients

• 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)

Preparation

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.
2. Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.