Sweet potato pancakes

2 1/2 cups flour
1 tbsp baking powder
2 tsp pumpkin pie spice
1/2 tsp salt
2 cups buttermilk
1/2 cups brown sugar
2 tbsp applesauce
2 tsp vanilla
4 eggs
2 16oz cans yams, drained

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.