Sweet Potato-Pecan Pancakes (6 servings) 1 1/4 cups flour 1/2 cups pecans (chopped and toasted) 2 1/4 teaspoon baking powder 1 teaspoon pumpkin pie spice (or cinnamon) 1/4 teaspoon salt 1 cup fat-free milk 1/4 cup dark brown sugar 1 Tablespoon canola oil 1 teaspoon pure vanilla extract 2 large eggs (beaten) 3/4 cup sweet potatoes or yams (cooked and mashed) Spoon flour mixture into dry measuring cups and level with a knife. Combine flour, 2 Tbsp. pecans, baking powder, pumpkin pie spice mix and salt in a large bowl. In a separate bowl, combine milk and next four ingredients (brown sugar through eggs) then add to flour mixture, stirring until smooth. Stir in sweet potatoes. Spoon mixture (about 1/4 cup of batter for each pancake) onto a hot nonstick griddle. Turn pancakes once the tops are covered with bubbles or after about 90 seconds. Cook an additional minute until golden brown. Sprinkle pancakes with 2 Tablespoons of pecans and top with real maple syrup and serve! Have a great breakfast!!! Mr Breakfast would like to thank MichiganDan for this recipe. Recipe number 2548. Submitted 5/3/2009.