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“These pancakes go best with our Vanilla-Maple Syrup (Vanilla-Maple Syrup). You can use 3/4 cup mashed winter squash instead of the sweet potatoes, if desired. Cooking Light 2000”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.
  3. 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.
  4. Sprinkle pancakes with 2 tablespoons pecans.

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