- 1¼ cups all-purpose flour (140 g)
- ¼ cup chopped pecans, toasted and divided (25 g)
- 2¼ teaspoons baking powder (12 g)
- 1 teaspoon pumpkin pie spice (5 g)
- ¼ teaspoon salt (1.25 g)
- 1 cup nonfat milk (240 ml)
- ¼ cup packed dark brown sugar (50 g)
- 1 tablespoon vegetable oil (15 ml)
- 1 teaspoon vanilla extracts (5 ml)
- 2 large eggs, lightly beaten
- 1 can sweet potatoes or 1 can yams, drained and mashed (460 g)
- In a mixing bowl, mix flour with 2 tablespoons pecans, baking powder, pumpkin-pie spice, and sprinkle with salt to taste.
- Combine nonfat milk, brown sugar, vanilla and beaten eggs; add this into flour mixture, stirring until smooth.
- Stir in sweet potatoes to complete mixture, and then mix well.
- Divide mixture into portions, measuring approximately ¼ cup each portions.
- Heat oil into a nonstick large griddle, and carefully drop portions into hot oil, pressing them with a spatula to shape into rounded flat patties.
- Flip the pancakes when tops are covered with bubbles and edges are cooked, Cook the other side until golden brown.
- Sprinkle pancakes with 2 tablespoons pecans.
- Serve warm and enjoy!