Sweet Potato-Pecan Pancakes

Makes 1 dozen
135 calories
4 grams fat
3.7 grams protein
21.3 grams carbs
1.2 grams fiber

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
2 large eggs, lightly beaten
1 (16-ounce) can sweet potatoes or yam, drained and mashed

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 four ingredients; add to flour mixture, stirring until smooth. Stir in sweet potatoes. For each pancake, 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 evenly with remaining 2 tablespoons pecans.