2 Cups all-purpose baking mix
2 Teaspoons ground cinnamon
½ Cup mashed, cooked Louisiana sweet potatoes (yams)
1 (12-Ounce) can evaporated skim milk
1 Egg white
1 Tablespoon canola oil
1 Teaspoon vanilla extract
In bowl, combine all ingredients just until combined. (The batter will be lumpy). Heat large nonstick skillet or griddle coated with nonstick cooking spray. Spoon ¼ cup batter onto pan for each pancake. Cook pancakes 1-2 minutes on each side, or until lightly browned.
Recipe by: Holly Clegg.