Sweet Potato Praline Pancakes

Ingredients:

• 1 1/4 cups drained Bruce’s Cut Yams
• 1 cup flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 3 large eggs, separated
• 1/3 cup light brown sugar, packed
• 4 tablespoons unsalted butter, melted and cooled
• 1 tablespoon dark rum
• 1/2 cup chopped lightly toasted pecans, plus more for serving
• Pure maple syrup

Instructions:

1. Place the yams in the work bowl of a food processor or mini chopper and puree until smooth.
2. In a large bowl, whisk together the flour, whole wheat flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. In a medium bowl, mix together the buttermilk, yam puree, egg yolks, brown sugar, melted butter, and rum.
3. Add the wet ingredients to the dry ingredients, mixing until just combined. In a clean medium bowl, beat the egg whites until soft peaks form. 
4. Gently fold the egg whites into the pancake batter.
5. Fold in the 1/2 cup chopped pecans.
6. Spray a griddle or a large skillet with nonstick cooking spray and place over medium heat.
7. Working in batches, pour the batter by 1/3-cupfuls onto the griddle. Cook the pancakes until bubbles start to form on top, about 2 minutes. 
8. Carefully turn the pancakes over and cook until the bottoms are golden brown, 1-2 minutes more.
9. Transfer the pancakes to plates and serve with pure maple syrup and a sprinkle of pecans.