Sweet Potato and Pecan Flapjacks |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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.
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