Sweet Potato and Pecan Flapjacks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Sweet potato gives these pancakes a healthy dose of beta carotene, an antioxidant that also keeps eyes healthy. For convenience, roast a sweet potato the night before, or use canned mashed sweet potato. Drizzle with maple syrup and butter, and serve with a side of fresh fruit. Ingredients:
5.6 ounces all-purpose flour (about 1 1/4 cups) |
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:
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a large bowl, stirring with a whisk.
2. Combine milk and next 5 ingredients, stirring with a whisk 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 pan with cooking spray. Spoon about 1/4 cup batter per pancake onto pan. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
4. Young Chefs can:
5. Measure pecans
6. Help add dry measured ingredients to mixing bowl
7. Older Chefs can:
8. Combine milk and wet ingredients
9. Whisk milk mixture
10. Measure sweet potato
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