Sweet Potato-Pecan Pancakes

• 1 medium sweet potato
• 1 1/2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 teaspoons pumpkin pie spice
• 2 tablespoons chopped pecans, toasted
• 1 cup fat-free milk
• 2 large eggs
• 1/4 cup packed light brown sugar
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

1. Prick sweet potato with a fork several times; microwave at HIGH 5 minutes or until tender. Allow potato to cool at least 10 minutes; peel and mash flesh with a fork, discarding peel. Set aside 3/4 cup mashed sweet potato, and reserve remaining potato for another use.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Stir in pecans. Combine 3/4 cup mashed sweet potato, milk, and next 4 ingredients in a small bowl, stirring until smooth. Add sweet potato mixture to flour mixture, stirring well.
3. Working in batches, spoon 1/4 cup batter for each pancake onto a hot nonstick griddle or skillet. Cook 1 to 2 minutes on each side or until browned. Repeat with remaining batter.
4. Note: Canned mashed sweet potato or pumpkin may be substituted for the cooked mashed sweet potato, if desired.

sweet potato, flour, baking powder, salt, pumpkin pie spice, pecans, milk, eggs, brown sugar, butter, vanilla

Taken from www.myrecipes.com/recipe/sweet-potato-pecan-pancakes-0 (may not work)