Sweet Potato and Pecan Flapjacks


  • 1¼ cup all purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons brown sugar
  • 1 tablespoon canola oil
  • ¼ cup chopped pecans (toasted)
  • 1 cup cooked sweet potato (mashed)
  • cooking spray
  • 2 Large egg whites (lightly beaten)
  • 2 Large egg yolks
  • ½ teaspoon ground cinnamon
  • 1 cup milk
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • 3 tablespoons yellow cornmeal


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 ¼ 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.

Serve with maple syrup, butter, and fresh fruit, if desired.

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