Sweet Potato And Pecan Flapjacks

• 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

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.

flour, pecans, yellow cornmeal, baking powder, salt, ground cinnamon, milk, brown sugar, canola oil, vanilla, egg yolks, egg whites, cooking spray

Taken from www.myrecipes.com/recipe/sweet-potato-pecan-flapjacks (may not work)