Update: Gluten Free Sweet Potato Pancakes... or Waffles!

Well, I've got some new experience with these yummy pancakes that I thought I'd share.  In the past couple months, I've tried the original recipe with two different brands gluten free pancake mix (besides Pamela's, which I usually use) and made waffles as well as pancakes with one of them.  And had a little fun with it besides!

I've found the original recipe works pretty good for the Arrowhead Mills GF Pancake Mix, although adding 1 Tbsp of honey or agave to the liquid ingredients works well.  Waffles with this pancake mix turn out well, too.  For Bob's Red Mill GF Pancake Mix, I had to use more rice milk by about 1.5 times (3/4 c. for 1 recipe) what I usually use, and could have added another quarter cup - using 1 c. rice milk for 1 recipe batch of pancakes.  The added liquid makes more pancakes from one batch, but I really don't prefer this mix. I'll list the waffle recipe below, as well as the link to the original recipe, which uses Pamela's Gluten Free Baking and Pancake Mix. 

First, the Arrowhead Mills Gluten Free Pancake Mix waffle recipe:
     Ingredients:
         2 c. mix
         1 tsp. cinnamon
         2 eggs
         4 tbsp. vegetable oil
         3 tbsp. honey or agave (or sugar)
         2/3 c. mashed, cooked sweet potato
         3/4 c. + 2 tbsp. milk
         1 tsp. vanilla
     Separate the eggs and whip the whites until peaks form.  Add the other liquid ingredients, including the sweet potato, to the eggs yolks and mix.  Add the dry ingredients and mix until smooth.  Fold in the eggs whites and cook in your waffle iron, using the instructions.

Note:  these were yummy, but pretty heavy.  You could try adding baking powder or reducing the mix by 1/4 c. to see if that helps lighten them up a little.