Sweet Potato Pancakes
1 1/4 cups whole wheat pastry flour
1/4 cup chopped pecans, toasted and divided
2 1/4 teaspoons baking powder
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt (I omitted the salt)
1 cup unsweetened almond milk
1/4 cup packed dark brown sugar
1 tablespoon coconut oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 mashed sweet potatoes (about 3/4 cup)
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 (milk through eggs); 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.
This was an incredible way to start Sunday morning. The kitchen smelled like Thanksgiving Day. They tasted even better. There were plenty left over, so I placed the rest on a cookie sheet and froze them. I am going to pop each one off of the cookie sheet and place them in freezer bags for another day.