Sweet Potato and Pecan Flapjacks

• 1 14 cups all-purpose flour
• 14 cup chopped pecans, toasted
• 3 tablespoons yellow cornmeal
• 2 teaspoons baking powder
• 12 teaspoon salt
• 12 teaspoon ground cinnamon
• 1 cup nonfat milk
• 1 cup mashed cooked sweet potato
• 3 tablespoons brown sugar (I use the splenda baking blend)
• 1 tablespoon canola oil
• 12 teaspoon vanilla extract
• 2 large egg yolks
• 2 large egg whites, lightly beaten
• cooking spray

1. Ligthly spoon all purpose flour into dry measuring cups; level with a knife.
2. Combine flour and next five 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.
4. Beat egg whites with a mixer at high speed until soft peaks form, fold egg whites into batter.
5. Let batter stand for 10 minutes.
6. Heat a non stick griddle or non stick skillet over medium high heat.
7. Coat griddle or pan with cooking spray.
8. Spoon about 1/4 cup batter per pancake onto griddle or pan.
9. Cook 2 minutes or until tops are covered with bubbles and edges look cooked.
10. Carefully turn pancakes over, and cook 2 minutes or until bottoms are lightly browned.

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

Taken from www.food.com/recipe/sweet-potato-and-pecan-flapjacks-151122 (may not work)