Sweet Potato and Pecan Flapjacks

• 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
• 1/4 cup chopped pecans, toasted
• 3 tablespoons yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup fat-free milk 
• 1 cup mashed cooked sweet potato
• 3 tablespoons brown sugar
• 1 tablespoon canola oil
• 1/2 teaspoon vanilla extract
• 2 large egg yolks 
• 2 large egg whites, lightly beaten 
• Cooking spray 

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 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.

Serves 6 (2 pancakes); 276 calories.

VERDICT:  Dense and soggy in the middle, with weird bits of pecans and not-quite-mashed sweet potatoes.  Toss.