Sweet Potato Pancakes
Total preparation time: 20 minutes
Serves: 8Ingredients:
- 2 1/2 cups All purpose flour
- 2 teaspoons pumpkin pie spice
- 4 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups fat free milk
- 1/2 cup packed dark brown sugar
- 2 tablespoon vegetable oil
- 2 teaspoon vanilla extract
- 4 large eggs separated
- 2: 16 oz cans cups mashed sweet potatoes (1 1/2 Cups)
- 1/2 cup chopped pecans divided into 1/4 cup portions
Steps:
- Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder Pumpkin-pie spice and salt in a large bowl.
- Lightly beat the egg yolks. Combine egg yolks, milk, sugar, oil and vanilla. Add to the flour mixture.
Stir until smooth.
- Stir in sweet potatoes and ¼ cup of the pecans.
Beat egg whites until stiff and fold into batter.
- Heat non-stick griddle to 350-375. Melt some butter and brush in swirling pattern on the griddle. (This creates an interesting pattern on the pancakes.) Pour about ¼ cup batter onto the buttered areas of the griddle. Turn pancakes when tops are covered with bubbles and edges look cooked.
- Sprinkle pancakes with the remaining pecans. Serve with orange slices to garnish. 3 pancakes per serving
