Sweet Potato-Pecan Pancakes

• 1 14 cups all-purpose flour
• 14 cup chopped pecans, toasted and divided
• 2 14 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 14 teaspoon salt
• 1 cup nonfat milk
• 14 cup packed dark brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 1 (16 ounce) can sweet potatoes (about 3/4 cup) or 1 (16 ounce) can yams, drained and mashed (about 3/4 cup)

1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl.
3. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth.
4. Stir in sweet potatoes.
5. Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet.
6. Turn pancakes when tops are covered with bubbles and edges look cooked.
7. Sprinkle pancakes with 2 tablespoons pecans.

flour, pecans, baking powder, pumpkin pie spice, salt, nonfat milk, brown sugar, vegetable oil, vanilla, eggs, sweet potatoes

Taken from www.food.com/recipe/sweet-potato-pecan-pancakes-168551 (may not work)