Ingredients
- ¾ cups sweet potatoes or winter squash cooked and mashed
- 1 ¼ cups all-purpose flour
- ¼ cup chopped pecans, toasted and divided
- 2 ¼ teaspoons baking powder
- 1 teaspoon pumpkin-pie spice
- ¼ teaspoon salt
- 1 cup fat-free milk
- ¼ cup packed dark brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
Directions
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 or winter squash of your choice. Spoon about ¼ 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.