Sweet Potato-Pecan Pancakes

These pancakes go best with our Vanilla-Maple Syrup. You can use 3/4 cup mashed winter squash instead of the sweet potatoes, if desired.

Yield: 6 servings (serving size: 2 pancakes and 1 teaspoon pecans)

Ingredients

• 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 extract
• 2  large eggs, lightly beaten
• 1  (16-ounce) can sweet potatoes or yams, drained and mashed (about 3/4 cup)

Preparation

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.

Nutritional Information

Calories:

270 (26% from fat)

Fat:

7.9g (sat 1.4g,mono 3.5g,poly 2.3g)

Protein:

7.3g

Carbohydrate:

42.6g

Fiber:

2.3g

Cholesterol:

74mg

Iron:

2.2mg

Sodium:

333mg

Calcium:

185mg