Gluten Free Sweet Potato Pancakes

This recipe is one of my favorites!  These pancakes are good with strawberry jam, honey, molasses, syrup, or even just plain!


Ingredients:
     1/3 c. cooked, mashed sweet potato
     1/2 c. rice milk (or regular milk or buttermilk)
     1 Tbsp. grapeseed oil (vegetable or canola oil will work also)
     1 egg
     3/4 c. Pamela's Gluten-Free Baking and Pancake Mix
     sprinkle of cinnamon (optional)
     1/2 tsp. vanilla (optional)


Mix mashed sweet potato and other wet ingredients together, including vanilla if desired.  Stir until smooth.  Add the dry ingredients and stir gently until flour is just moistened.  Let stand five minutes.  Drop by 1/4 cups of batter and use scoop to slightly spread batter until relatively even.  Cook in greased electric skillet at 350°F until top appears slightly dry, then flip and cook until browned on both sides.  Serve hot.  To re-heat, toast lightly.  Makes about six 4" pancakes.


Note:  I use Pamela's Gluten-Free Baking and Pancake Mix in this recipe.  Other pancake mix probably could  be used as well, or you could make your own.  I may try this and will post it if it works. 
10-17-2010 Edit: I used Bob's Red Mill Biscuit and Pancake Mix to make these pancakes last time.  I added another 1/4 c. rice milk to the recipe, and probably could have added yet another 1/4 c. (for a total of 1 c. in the recipe).  Also, the baking soda-y taste was quite a bit stronger.  I'll continue to experiment with this and let you know how it turns out.