Sweet Potato-Pecan Pancakes

Heat a non-stick griddle pan or large skillet over medium heat.

In a large bowl, whisk together flour, oats, baking powder, pumpkin pie spice, cinnamon and salt.

In a medium bowl, whisk together milk, Greek yogurt, brown sugar and vegetable oil. Add the eggs and beat well. Whisk in the mashed sweet potato.

Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped pecans.

Add a small amount of vegetable oil to the heated pan and carefully wipe it out with a folded paper towel, leaving a thin layer of oil on the pan. Pour about ¼ cup of batter in four spots on the pan, leaving space in between. Let the pancakes cook for about 2 minutes on the first side, until small bubbles appear in the top. Flip the pancakes and cook for about one minute. Remove to a wire rack, wipe down the pan again with a little bit of oil, and repeat until all the pancakes are cooked.