Gluten-Free Egyptian-Spiced Sweet Potato Pancakes

Ingredients

• 1 cup Mashed Cooked Sweet Potato
• 1/2 cup Rice Flour
• 1/4 cup Tapioca Starch
• 1 teaspoon Baking Powder
• 2 tablespoon Sugar
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Ginger
• 1/4 teaspoon Nutmeg
• 1/4 teaspoon Salt
• 1 large Egg
• 1/2 cup Milk
• 2 tablespoon Melted Butter
• 0.25 cup Maple Syrup

Instructions

1. 1In a large bowl, combine the 1 cup mashed cooked sweet potato, 1/2 cup rice flour, 1/4 cup tapioca starch, 1 teaspoon baking powder, 2 tablespoon sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Stir these dry ingredients together until they are evenly mixed.
2. 2In a separate medium bowl, whisk together the 1 large egg, 1/2 cup milk, and 2 tablespoon melted butter until well combined.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Stir gently with a spoon or spatula until everything is just mixed together. Be careful not to stir too much, as this can make the pancakes tough.
4. 4Place a large non-stick skillet or griddle over medium heat. Let it heat up for about 2-3 minutes. You can test if it's ready by flicking a tiny drop of water onto the surface; it should sizzle and evaporate quickly.
5. 5For each pancake, pour about 1/4 cup of the batter onto the heated skillet. Make sure to leave some space between the pancakes so they don't run into each other.
6. 6Cook the pancakes for 2-3 minutes on the first side. You will see small bubbles start to form on the surface of the pancake, and the edges will look set. Carefully flip each pancake using a spatula.
7. 7Cook the pancakes for another 2-3 minutes on the second side, until they are golden brown and feel firm to the touch. They should be cooked all the way through.
8. 8Serve the pancakes immediately while they are hot. Drizzle the 0.25 cup maple syrup over the top of the pancakes.

Substitutions

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