ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Potato and Pecan Flapjacks

Yield 8 servings (serving size: 2 pancakes)
Sweet potato gives these pancakes a healthy dose of beta carotene, an antioxidant that also keeps eyes healthy. For convenience, roast a sweet potato the night before, or use canned mashed sweet potato. Drizzle with maple syrup and butter, and serve with a side of fresh fruit.

Ingredients

  • 5.6 ounces all-purpose flour (about 1 1/4 cups)
  • 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 199
  • caloriesfromfat 0.0 %
  • fat 5.7 g
  • satfat 0.8 g
  • monofat 3 g
  • polyfat 1.5 g
  • protein 5.8 g
  • carbohydrate 31.2 g
  • fiber 2.1 g
  • cholesterol 53 mg
  • iron 1.6 mg
  • sodium 286 mg
  • calcium 125 mg

How to Make It

  1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a large bowl, stirring with a whisk.

  2. Combine milk and next 5 ingredients, stirring with a whisk 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 pan with cooking spray. Spoon about 1/4 cup batter per pancake onto pan. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

  4.  

  5. Young Chefs can:

  6. Measure pecans

  7. Help add dry measured ingredients to mixing bowl

  8.  

  9. Older Chefs can:

  10. Combine milk and wet ingredients

  11. Whisk milk mixture

  12. Measure sweet potato