Sweet Potato and Pecan Flapjacks

Ingredients

• 2 teaspoons double-acting baking powder 
• 3 tablespoons brown sugar 
• 1 tablespoon canola oil 
• 2 large egg whites lightly beaten
• 2 large egg yolk 
• 1 cup skim milk fat-free
• 5.5 ounces flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.3 cup pecans toasted chopped
• 0.5 teaspoon salt 
• 1 cup sweet potatoes and into cooked mashed
• 0.5 teaspoon vanilla extract 
• 3 tablespoons cornmeal yellow

Equipment

• bowl
• frying pan
• knife
• whisk
• blender
• measuring cup

Directions

1. Lightly spoon all-purpose flour into dry measuring cups; level with a knife.
2. Combine flour and next 5 ingredients (through cinnamon) in a large bowl, stirring with a whisk.
3. 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.
4. Let batter stand 10 minutes.
5. 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.