Categories: breakfast
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 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
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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.
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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.
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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.