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.
I chose this recipe over the other one because of the corn meal addition. But these were just OK. I had to add more milk than it asked for because the batter was too thick and gluggy. I used toasted walnuts instead of pecans because where I live, pecans are outrageously expensive.
Liked this recipe better than the Sweet Potato-Pecan Pancakes. This has good texture and is not soggy in the center. Used 3 eggs total, whole wheat pastry flour, hemp milk and omitted brown sugar. Would make this again.
Really light and delicious. Make sure sweet potatoes are thoroughly cooked before mashing so you want have any chunks. It took me about an hour to make these from start to finish so don't rush into it.