Best Recipes Ever - Gluten-Free Sweet Potato Pancakes

This makes a thick, fluffy batter. You can find xanthan gum in health food stores or the health-food aisle of some supermarkets. Serve these versatile pancakes with maple syrup and bacon. Or omit the cinnamon and serve with sour cream, chopped chives and smoked salmon. Use two skillets to speed up cooking time.

Ingredients:

1-1/2 cups (375 mL) cornstarch
1-1/2 cups (375 mL) white rice flour
1 tbsp (15 mL) gluten-free baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) xanthan gum
1/2 tsp (2 mL) cinnamon
2 eggs
2-1/2 cups (625 mL) buttermilk
1/2 cup (125 mL) butter, melted
1 tbsp (15 mL) packed brown sugar
1-1/2 cups (375 mL) cooled mashed cooked sweet potato, (1 large sweet potato, about 1 lb/450 g)
3 tbsp (45 mL) vegetable oil

Preparation:

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. Add to dry ingredients, stirring 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 brown, fluffy and set, about 6 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 3 days. Reheat in toaster.)

Servings: 18

Tags: brown sugar, butter, buttermilk, cinnamon, cornstarch, eggs, sweet potatoes, white rice flour, xanthan gum