Ingredients Jump to Instructions ↓

  1. 1-1/4 cups white whole-wheat flour

  2. 1/2 cup chopped pecans toasted

  3. 3 Tbsp. yellow cornmeal

  4. 2 tsp. baking powder

  5. 1 tsp. salt

  6. 1 tsp. cinnamon

  7. 1 tsp. pumpkin pie spice

  8. 1 cup skim milk

  9. 1 medium sweet potato cooked then mashed

  10. 1/4 cup molasses

  11. 1 Tbsp. canola oil

  12. 2 tsp. vanilla extract

  13. 2 large egg yolks

  14. 2 large egg whites beatens to soft peaks

Instructions Jump to Ingredients ↑

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through pumpkin pie spice) in a large bowl, stirring with a whisk.

  2. Combine milk, sweet potato, molasses, 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.

  3. 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.


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