Pecan and sweet potato pancakes

Ingredients:

• 120g all-purpose flour
• 65g chopped pecans, toasted
• 2 teaspoons baking powder
• ½  teaspoon salt
• ½  teaspoon ground cinnamon
• 1 cup fat-free milk
• 250g mashed cooked sweet potato
• 3 tablespoons yellow cornmeal
• 3 tablespoons brown sugar
• 1 tablespoon canola oil
• ½ teaspoon vanilla extract
• 2 large egg yolks
• 2 large egg whites, lightly beaten
• Cooking spray

Method:

1. Lightly spoon all-purpose flour into dry measuring cups and level with a knife.
2. Put the flour, chopped pecans, yellow cornmeal, baking powder, salt and ground cinnamon in a large bowl and stir with a whisk.
3. Combine milk, sweet potato, sugar, oil, vanilla, and egg yolks, stirring until smooth and then add to flour mixture.
4. Stir just until well combined.
5. Beat egg whites with a mixer at high speed until soft peaks form and then fold egg whites into batter.
6. Let batter stand 10 minutes.
7. Meanwhile, heat a non-stick griddle over medium-high heat and the coat with cooking spray.
8. Pour spoonfuls of the batter on the griddle and then cook until the tops are covered with bubbles.
9. Carefully turn the pancakes over and cook until the bottoms are lightly browned.