Sweet Potato -Pecan Pancakes

from Cooking Light Magazine March 2000

1 1/4 C all-purpose flour
1/4 C chopped pecans, toasted and divided
2 1/4 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp salt
1 C fat free milk
1/4 C packed dark brown sugar
1 Tbsp vanilla extract
2 large eggs, lightly beaten
1 (16oz) can sweet potatoes or yams, drained and mashed

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; 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. Serve with vanilla-maple syrup