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1
For the MASHED POTATO: peel and dice two medium-small white potatoes.
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2
Place in a medium saucepan on high heat and add enough water to cover.
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3
Once potatoes are boiling reduce heat and simmer for 15 minutes or till potatoes are done.
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4
Mash potatoes with potato masher and enough milk to make them creamy.
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5
For the ORANGE MAPLE SYRUP: place chopped apricots, orange zest, orange juice, and pinch cinnamon in a small saucepan, heat on medium heat till boiling.
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6
Turn off heat, add Splenda, brown sugar, and water and let stand for 15 minutes so apricots can continue to soften.
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7
In a food processor or blender, blend apricot orange juice mixture till as smooth as you can get it.
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8
Stir in pancake syrup. Serve warm.
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9
For the PANCAKES: Separate two eggs, place the yolks in a large bowl and the whites in a medium bowl.
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10
Beat the egg whites with a hand mixer until white, fluffy and stiff, set aside.
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11
Add 3/4 cup mashed potato to the egg yolks and whisk with a wire whisk till smooth.
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12
Add milk and vanilla, and whisk till smooth.
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13
Add flour, cinnamon, brown sugar and baking powder to the wet ingredients, stir until just mixed.
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14
Fold in beaten egg whites.
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15
On a greased or cooking sprayed griddle or pan, cook pancakes using 1/4 cup per pancake (batter will be quite thick); cook until bubbles start to appear and flip.
