Ingredients:
3/4 cup white whole wheat flour
1/2 cup all-purpose flour
1/4 cup chopped pecans, divided
2¼ tsp baking powder
1 tsp pumpkin pie spice (or ½ tsp cinnamon and ½ tsp allspice or nutmeg, with a pinch of cloves)
1/4tsp salt
1 cup skim milk
1/4 cup packed dark brown sugar
1 tbsp canola oil, plus more for the pan (est. 3 tbsp for greasing)
1 tsp vanilla extract
2 large eggs, lightly beaten
1 (16 ounce) can of unsweetened sweet potatoes or yams, liquid drained and solids mashed together

Instructions
Combine flour, half the pecans (2 tbsp), baking powder, spice(s), and salt in a large bowl. In a medium-sized bowl, combine the milk, sugar, oil (1 tbsp), vanilla extract, and eggs; add these wet ingredients to the flour mixture and mix until smooth; stir in sweet potatoes.

Heat a griddle or sauté pan.  Pour enough canola oil to grease the griddle or pan.  Spoon about ¼ cup batter (per pancake) onto your hot cooking surface. Flip each pancake when bubbles start to form on the surface and the edges look cooked.  Cook about 1 minute more, or until both sides are golden.  (Turn down the heat if the pancakes start to brown too quickly.)

Repeat with the remaining batter until all batter has been used, using additional oil to grease the pan as needed. Sprinkle pancakes with the remaining pecans.

Yield: Serves 6 (2 pancakes per serving)

Nutrition Information per Serving:
Calories:  310 • Protein: 8g • Sodium: 345mg • Carbohydrate: 37g • Fiber: 3g • Fat: 15g • Sat Fat: 1.5 g

Recipe adapted from Cooking Light. Originally posted on clubsatcrp.com