Sweet Potato and Red Bean Pancakes (Gluten-Free)

Ingredients

• 1 medium Sweet Potato
• 1/2 cup Red Bean Paste
• 1/2 cup Rice Flour
• 1/4 cup Tapioca Starch
• 2 tbsp Sugar
• 1/4 tsp Salt
• 2 tbsp Cooking Oil

Instructions

1. 1Peel the 1 medium Sweet Potato and cut it into 1-inch chunks. Place the chunks in a pot with enough water to cover and boil over high heat for 15-20 minutes, or until fork-tender. Drain the sweet potato chunks and mash them in a bowl until smooth.
2. 2Add the 1/2 cup Red Bean Paste, 1/2 cup Rice Flour, 1/4 cup Tapioca Starch, 2 tbsp Sugar, and 1/4 tsp Salt to the bowl with the mashed sweet potato. Mix everything together thoroughly until well combined.
3. 3Place a 10-inch non-stick skillet over medium heat. Add the 2 tbsp Cooking Oil to the skillet and let it heat up for 1-2 minutes.
4. 4Drop 2-3 tablespoonfuls of the sweet potato mixture into the hot skillet, spacing them apart. Gently flatten each portion with the back of the spoon.
5. 5Cook the pancakes for 4-5 minutes on the first side, until the edges look set and the bottom is golden brown. Carefully flip the pancakes and cook for another 4-5 minutes on the second side, until golden brown and cooked through.
6. 6Remove the cooked pancakes from the skillet and place them on a plate. Repeat steps 4 and 5 with the remaining mixture, adding a little more oil if the skillet becomes dry.
7. 7Serve the Sweet Potato and Red Bean Pancakes warm.

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