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.?
- Portion size 18 servings
- Credits : Canadian Living Magazine
Ingredients
Method
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 facts Per pancake: about
- Sodium 197 mg
- Protein 3 g
- Calories 206.0
- Total fat 9 g
- Potassium 147 mg
- Cholesterol 37 mg
- Saturated fat 4 g
- Total carbohydrate 28 g
%RDI
- Iron 4.0
- Folate 3.0
- Calcium 8.0
- Vitamin A 49.0
- Vitamin C 7.0
