Tested till perfect Gluten-Free Sweet Potato Pancakes
Gluten-Free Sweet Potato Pancakes
Photography by Jodi Pudge

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. 

By Alison Kent and The Test Kitchen

Source: Canadian Living Magazine: May 2011

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 18 pancakes

Ingredients

  • 1-1/2 cups 1-1/2cupscornstarch
  • 1-1/2 cups 1-1/2cupswhite rice flourwhite rice flour
  • 1 tbsp 1tbspgluten-free baking powder
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspxanthan gum
  • 1/2 tsp 1/2tspcinnamon
  • 2 2eggeggs
  • 2-1/2 cups 2-1/2cupsbuttermilk
  • 1/2 cup 1/2cupbutter, melted
  • 1 tbsp 1tbsppacked brown sugar
  • 1-1/2 cups 1-1/2cupscooled mashed cooked sweet potato, (1 large sweet potato, about 1 lb/450 g)
  • 3 tbsp 3tbspvegetable oil
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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.)

Nutritional Information Per pancake: about

cal 206 pro 3g total fat 9g sat. fat 4g
carb 28g fibre 1g chol 37mg sodium 197mg
potassium 147mg

% RDI:

calcium 8 iron 4 vit A 49 vit C 7
folate 3
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