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


  1. 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.
  2. 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!