American•healthy

Gluten Free Sweet Potato Pancakes (A Wave Copycat Recipe)

Spread with a delicious honey pecan butter, these gluten free sweet potato pancakes are just like the ones served at the Wave!

Ingredients

Quantities are shown as originally provided.

2 cups (280 g) Kim's gluten free flour blend ((or your favorite high quality blend, such as Cup4Cup))
3 tsp baking powder
½ tsp ground cinnamon
¼ tsp nutmeg
¼ tsp salt
1½ cups (360 ml) buttermilk (whole milk or dairy free milk can be substituted)
1¼ cups (250 g) brown sugar
¾ cup (180 g) mashed, cooked sweet potatoes
3 large eggs, separated and at room temperature
3 tbsp butter, very soft (or *brown butter, at room temperature)
1 tsp vanilla extract
1 stick (113 g) butter, at room temperature
¼ cup (60 ml) honey
¼ cup (60 g) chopped toasted pecans

1
Sift flour, baking powder, cinnamon, nutmeg, and salt in a large bowl; set aside.
2
Whisk together buttermilk, brown sugar, sweet potatoes, egg yolks, butter, and vanilla extract in a large bowl. Add flour mixture and whisk just until combined. Whisk egg whites until foamy and pour into the bowl, blending well.
3
Heat a nonstick skillet over medium low to medium heat. Dollop about ¼ cup of batter per pancake into skillet and cook on the first side until bubbles form. Flip and continue to cook on the opposite side until golden brown, about 2 more minutes. Repeat with remaining batter. To keep pancakes warm while cooking the rest, place in a 225° F oven on a baking sheet.
4
Stir together pecan honey butter ingredients until smooth. Serve pancakes with pecan honey butter and warm maple syrup.