Gluten-Free Sweet Potato Pancakes

By Alison Kent and The Test Kitchen

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Gluten-Free Sweet Potato PancakesThis 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. 4 out of5based on1 ratings. 5 user reviews.

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Gluten-Free Sweet Potato Pancakes
Photography by Jodi Pudge

This recipe makes 18 pancakes servings

Nutritional Info
Per pancake: about	-
cal	206206 cal
pro	3 g3g pro
total fat	9 g9g total fat
sat. fat	4 g4g sat. fat
carb	28 g28g carb
fibre	1 g1g fibre
chol	37 mg37mg chol
sodium	197 mg197mg sodium
potassium	147 mg147mg potassium
% RDI:	-
calcium	88 calcium
iron	44 iron
vit A	4949 vit A
vit C	77 vit C
folate	33 folate

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 cornstarch 1-1/2 1-1/2cups cupscornstarch
1-1/2 cups white rice flour 1-1/2 1-1/2cups cupswhite rice flourwhite rice flour
1 tbsp gluten-free baking powder 1 1tbsp tbspgluten-free baking powder
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp xanthan gum 1/2 1/2tsp tspxanthan gum
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
2 eggs 2 2eggeggs
2-1/2 cups buttermilk 2-1/2 2-1/2cups cupsbuttermilk
1/2 cup butter , melted1/2 1/2cup cupbutter, melted
1 tbsp packed brown sugar 1 1tbsp tbsppacked brown sugar
1-1/2 cups cooled mashed cooked sweet potato , (1 large sweet potato, about 1 lb/450 g)1-1/2 1-1/2cups cupscooled mashed cooked sweet potato, (1 large sweet potato, about 1 lb/450 g)
3 tbsp vegetable oil 3 3tbsp tbspvegetable 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.)

Source : Canadian Living Magazine: May 2011