Sweet Potato and Pecan Flapjacks

Submitted by FloridaGrl

"Use the orange fleshed sweet potatoes in this recipe, as the yellow or white fleshed ones have a dry and crumbly texture when baked. For convenience, roast a sweet potato the night before."

 

• Ready In: 30mins
• Ingredients: 14
• Yields: 2 pancakes
• Serves: 6

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

directions

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.