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Sweet Potato and Pecan Flapjacks

Yield 6 servings (serving size: 2 pancakes)
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

Nutrition Information

  • calories 276
  • caloriesfromfat 26 %
  • fat 7.9 g
  • satfat 1.1 g
  • monofat 4.1 g
  • polyfat 2.1 g
  • protein 7.7 g
  • carbohydrate 43.7 g
  • fiber 2.8 g
  • cholesterol 71 mg
  • iron 2.7 mg
  • sodium 419 mg
  • calcium 166 mg

How to Make It

  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.