Sweet Potato and Pecan Flapjacks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cornmeal adds crunch, and mashed sweet potatoes lend creaminess to this weekend favorite. Yellow- or white-fleshed sweet potatoes have a dry and crumbly texture when baked and are not moist enough to make tender pancakes, so use the orange variety. For convenience, roast a sweet potato the night before. Serve with maple syrup, butter, and fresh fruit, if desired. 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 |
Directions:
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.
2. 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.
3. 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.
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