Sweet Potato Pancakes with Dried Cranberries
1 ¼ cups all-purpose flour
2 ¼ teaspoons baking powder
1 teaspoon pumpkin-pie spice
¼ teaspoon salt
1 cup skim milk
¼ cup packed dark brown sugar
1 tablespoon applesauce
1 teaspoon vanilla extract
2 egg whites, slightly beaten
1 (16-ounce) can sweet potatoes or yams, drained, mashed
- Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder, 2 teaspoons dried cranberries, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.
- Spoon about ¼ cup batter onto a hot nonstick skillet or griddle. Turn pancakes when tops are covered with bubbles and edges look cooked.
Makes 6 servings.
Serve these with hot stewed apples or a spoonful of applesauce for a wonderful weekend breakfast or brunch!