Sweet Potato And Pecan Flapjacks

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup chopped pecans, toasted
• 3 tablespoons yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup nonfat milk
• 1 cup mashed cooked sweet potato
• 3 tablespoons brown sugar (i use the splenda baking blend)
• 1 tablespoon canola oil
• 1/2 teaspoon vanilla extract
• 2 large egg yolks
• 2 large egg whites, lightly beaten
• cooking spray

Recipe

• 1 ligthly spoon all purpose flour into dry measuring cups; level with a knife. combine flour and next five ingredients (through cinnamon) in a large bowl, stirring with a whisk.
• 2 combine milk, sweet potato, sugar, oil, vanilla, and egg yolks, stirring until smooth, add to flour mixture, stirring just until combined.
• 3 beat egg whites with a mixer at high speed until soft peaks form, fold egg whites into batter. let batter stand for 10 minutes.
• 4 heat a non stick griddle or non stick skillet over medium high heat. coat griddle or pan with cooking spray.
• 5 spoon about 1/4 cup batter per pancake onto griddle or pan. cook 2 minutes or until tops are covered with bubbles and edges look cooked. carefully turn pancakes over, and cook 2 minutes or until bottoms are lightly browned.