Ingredients
| Quantity | Ingredients |
|---|---|
| 1 1/4 cups | all-purpose flour |
| 1/4 cup | chopped pecans, toasted and divided |
| 2 1/4 tsp | baking powder |
| 1 tsp | pumpkin-pie spice |
| 1/4 tsp | salt |
| 1 cup | fat-free milk |
| 1/4 cup | packed dark brown sugar |
| 1 tbsp | vegetable oil |
| 1 tsp | vanilla extract |
| 2 | large eggs, lightly beaten |
| 1 can (16 oz.) | sweet potatoes or yams, drained |
| 3/4 cup | mashed sweet potatoes |
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.
- 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.
Yield: 6 servings (serving size: 2 pancakes and 1 teaspoon pecans)
CALORIES 270 (26% from fat); FAT 7.9g (sat 1.4g,mono 3.5g,poly 2.3g); PROTEIN 7.3g; CHOLESTEROL 74mg; CALCIUM 185mg; SODIUM 333mg; FIBER 2.3g; IRON 2.2mg; CARBOHYDRATE 42.6g
Source: www.cookinglight.com