Yield: 18 pancakes

1 1/2 cups cornstarch
1 cup white rice flour
1/2 cup brown rice flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum
1/2 tsp cinnamon
2 eggs
2 1/2 cups soy milk (or any other dairy-free milk), mixed with 2 tbsps lemon juice (allow to stand for 10 minutes)*
1/2 cup coconut oil, melted (or any vegetable oil)
1 tbsp packed brown sugar
1 1/2 cups cooled and mashed cooked sweet potato (1 large sweet potato)
3 tbsp coconut or vegetable oil, for frying

*This mixture replaces buttermilk. If not avoiding dairy, then you can use an equal amount of buttermilk.

1. In a large bowl, mix together the cornstarch, flours, baking powder, salt, xanthan gum and cinnamon. Mix well so that all ingredients are evenly distributed.
2. In a large separate bowl, beat the eggs. Mix into the eggs the soy milk-lemon juice mixture, the melted coconut oil and the brown sugar. Once the egg-milk mixture is thoroughly mixed, add the sweet potato. Mix vigorously.
3. Slowly add the sweet potato mixture to the dry ingredients. Stir well until thoroughly combined.
4. Heat a large skillet over medium heat and brush with the coconut oil. For each pancake, spoon 1/3 cup of the batter onto the skillet. Cook until golden-brown and then flip. This should take about 3 minutes per side. Serve immediately or store for up to 2 days and toast before serving! Enjoy!

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