Josh has been really open-minded about trying new vegetables lately. The sweet potato is one of those. I really pride myself on making three very edible sweet potato dishes that Josh has been able to stomach. These lovely sweet potato pecan pancakes from Cooking Light are no exception. They were very moist and tasty. The pecans gave them a nice crunch. Paired with maple syrup and chicken sausages, these made the perfect breakfast for dinner.
Sweet Potato and Pecan Flap Jacks
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
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.
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.
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.
Yield: 6 servings (serving size: 2 pancakes)
CALORIES 276 (26% from fat); FAT 7.9g (sat 1.1g,mono 4.1g,poly 2.1g); PROTEIN 7.7g; CHOLESTEROL 71mg; CALCIUM 166mg; SODIUM 419mg; FIBER 2.8g; IRON 2.7mg; CARBOHYDRATE 43.7g