Wednesday, September 7, 2011
Sweet Potato and Pecan Pancakes
I can not tell you how excited I was when I found this recipe. As you all know, I'm always looking for ways to get Jonathan to eat more veggies, and I could not tell you when the last time he eat pancakes...that is until now! Mashing up a sweet potato and adding it into this pancake mix is the perfect way to ensure that he gets an added severing of veggies.
My husband stated that this recipe was really good and in his own words "savory" Jonathan stated that they were "yummy, yummy for his tummy" Which makes this mommy, very happy! Drizzle with maple syrup and butter, or serve with a side of fresh fruit.
Recipe adapted: Cooking Light 2006
WHAT YOU'LL NEED:
1 1/4 cups all-purpose flour
1/4 cup chopped pecans, toasted
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup fat-free milk
1 cup mashed cooked sweet potato
3 tablespoons brown sugar
1 tablespoon canola oil
1 teaspoon vanilla extract
2 large egg yolks
2 large egg whites, lightly beaten
WHAT YOU'LL NEED TO DO:
Add AP flour into dry measuring cups; level with a knife.
Combine the next 4 ingredients (through cinnamon) in a large bowl, stirring with a whisk.
Combine milk, sweet potato, sugar, oil, vanilla, and egg yolks, stirring until smooth; and then 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.