Sweet Potato Pancakes

Preparation time: 15 minutes
Serves: 12
Serving Size: 2 pancakes

• 2 cups flour
• 1 Tbsp
• 1 tsp baking powder
• 1 tsp salt
• 2 Tbsp Splenda® Sugar Blend for Baking
• 1 tsp cinnamon
• 1/2 cup egg substitute
• 1 1/2 cups reduced-fat milk
• 1 cup mashed sweet potatoes
• 8 Tbsp light stick margarine, melted
• 3 egg whites, whipped

Combine the flour, baking powder, salt, Splenda®, and cinnamon. Make a well in the center of the dry ingredients. In a separate bowl, mix the egg substitute, milk, sweet potatoes, and margarine. Add to flour mixture and stir until ingredients are moist.

Beat the egg whites until stiff peaks are formed. Fold into pancake batter. Pour 1/4 cup onto a hot griddle and flip when pancakes bubble up.

The Family Style Soul Food Diabetes Cookbook p. 76
Copyright © 2006 American Diabetes Association
From The Family Style Soul Food Diabetes Cookbook
Reprinted with permission from The American Diabetes Association.