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Sweet Potato and Pecan Flapjacks for Kevin Martin

January 25, 2011


for Kevin Martin 


34 points and 4 assists..another great night for Kevin Martin. Why do I love Kevin? He walks on the court ready to play, with his childish grin is able to create points for himself  easily.  Also the boy can draw fouls..who doesn’t appreciate that night after night.  Great game Kevin, to help you ease into your next big night..a heaping plate of flapjacks.  Loaded with sweet potato, toasted pecans and cinnamon these babies offer you a protein packed breakfast. Enjoy Kevin! 




HOU 129
MIN 125


Sweet Potato and Pecan Flapjacks
by Cooking Light

1 1/4 cups all purpose flour (about 5 1/2 ounces)
1/4 cup chopped pecans, toasted
3 tbsp yellow cornmeal
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup fat free milk
1 cup mashed cooked sweet potato
3 tbsp brown sugar
1 tbsp canola oil
1/2 tsp vanilla extract
2 large egg yolks
2 large egg whites, lightly beaten
1. 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.
2. 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.
3. 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.
yields 6 servings
serving size 2 pancakes
calories 276
fat 7.9 g
protein 7.7 g
carbs 43.7
fiber 2.8g
iron 2.7



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