Wellness Recipe: Sweet Potato Pancakes

Preheat oven to 350 degrees.

Bake sweet potatoes on a baking sheet until tender. Let potatoes cool and peel skin. Puree in a food processor or mash with a potato masher until smooth. Set aside.

In a small bowl, sift together the flours, cornmeal, baking powder, salt, cinnamon and ginger.

In a large bowl, whisk together the soy milk, sweet potato puree, olive oil and the remaining 2 tablespoons molasses.

Add the flour mixture and stir just until combined.

Using an electric mixer on high speed, beat the egg white until stiff peaks form. Make sure that the mixing bowl and beaters are spotlessly clean and free of fat. Even a small amount of fat, such as egg yolk or oil, can prevent the egg whites from whipping properly.

Once whipped, gently whisk 1⁄3 of the egg white into the batter to lighten it.

Using a rubber spatula, gently fold the remaining egg white into the batter, mixing just until incorporated.

Place a baking sheet in the oven and preheat to 225 degrees F.

Preheat a skillet. Spoon or ladle about 1⁄2 cup batter into the skillet. If the batter thickens, thin with a little soy milk.

Transfer the pancake to the baking sheet in the oven to keep warm. Repeat with the remaining batter to make 6 pancakes.

Serve topped with blueberry syrup.