Sweet Potato and Pecan Flapjacks

By fluteanjel

Ingredients

• 1 1/4  cups  all-purpose flour (about 5 1/2 ounces)
• 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  fat-free milk
• 1  cup  mashed cooked sweet potato
• 3  tablespoons  brown sugar
• 1  tablespoon  canola oil
• 1/2  teaspoon  vanilla extract
• 2  large egg yolks
• 2  large egg whites, lightly beaten
• Cooking spray

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a large bowl, stirring with a whisk.

Combine milk, sweet potato, sugar, oil, vanilla, and egg yolks, stirring until smooth; add to flour mixture, stirring just until combined. Beat egg whites with a mixer at high speed until soft peaks form; fold egg whites into batter. Let batter stand 10 minutes.

Heat a nonstick griddle or nonstick skillet over medium-high heat. Coat griddle or pan with cooking spray. 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.