Light Pecan Pancakes

I came up with this recipe after attempting to make some sweet potato pancakes from cooking light. After looking at all the ingredients I realized there was a much easier way (they wanted you to make the batter from scratch). I chickend out at the last minute with the sweet potatoes though. The pancakes came out so good. You can't even tell it is low cal/fat. If your brave enough you can add a 16ounce can of sweet potato/yams after it is all sturred together. I'm sure they will be good. I just haven't tried it yet.

• Ready In: 5 mins
• Serves: 6
• Yields: 12 pancakes

Ingredients

• 2  cups  Bisquick Heart Smart mix
• 1⁄4 cup  chopped pecans, toasted and divided
• 1  teaspoon pumpkin pie spice
• 1  cup nonfat milk
• 1⁄4 cup  packed dark brown sugar
• 1  tablespoon  vegetable oil
• 1  teaspoon vanilla extract
• 2  large eggs, lightly beaten

Directions

1. Combine bisquick, pecans, and pumpkin-pie spice in a large bowl. Combine milk and next ingredients (milk through eggs); add to flour mixture, stirring until smooth.
2. 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.