Recipe: Gluten Free Sweet Potato Pancakes (make ahead)

GLUTEN FREE SWEET POTATO PANCAKES
"Serve these versatile gluten free pancakes with maple syrup and bacon, or omit the cinnamon and serve them with sour cream, chopped chives and smoked salmon."



1 1/2 cups cornstarch
1 1/2 cups white rice flour
1 tbsp gluten-free baking powder
1/2 tsp salt
1/2 tsp xanthan gum*
1/2 tsp ground cinnamon
2 eggs
2 1/2 cups buttermilk
1/2 cup butter, melted
1 tbsp packed brown sugar
1 1/2 cups cooled mashed cooked sweet potato (1 large sweet potato, about 1 lb)
3 tbsp vegetable oil

In large bowl, whisk together cornstarch, flour, baking powder, salt, xanthan gum and cinnamon.

In separate bowl, beat eggs; whisk in buttermilk, butter and brown sugar. Whisk in sweet potato. Stir into dry ingredients just until combined.

Heat large skillet over medium heat; brush with some of the oil. Spoon 1/3 cup batter per pancake into skillet; cook, turning once, until golden, fluffy and set, about 6 minutes.

TO MAKE AHEAD:
Let cool. Refrigerate in airtight container for up to 3 days. Reheat in toaster.

*Look for xanthan gum in health food stores or the health food aisle of some supermarkets.

Used by permission to Recipelink.com from Random House
Adapted from source: Best Recipes Ever from Canadian Living and CBC by Canadian Living, CBC