1 1/4 c. white whole wheat flour (or all-purpose)
1/4 c. chopped pecans, toasted
2 1/4 tsp. baking powder
1 tsp. pumpkin pie spice
1/4 tsp. salt
1 c. milk
1/4 c. packed brown sugar
1 T. canola oil
1 tsp. vanilla extract
2 large eggs, lightly beaten
1 large or 2 small sweet potatoes, cooked and mashed

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 T. pecans, baking powder, spice and salt in a large bowl. In a separate bowl, combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes. Melt butter in large nonstick skillet over medium heat. Put about 1/4 c. batter into skillet for each pancake.