I'd venture to say most people had some kind of potato on their Thanksgiving table. If you were smart enough to have your potatoes be sweet potatoes, you are in luck. The weekends are perfect for pancakes and leftover mashed sweet potatoes are perfect for making sweet potato pancakes.
My sister-in-law used this recipe for her amazing whipped maple sweet potatoes and they were what I used in the below sweet potato pancake recipe. I made them gluten-free by using Pamela's Baking and Pancake Mix but you could also substitute 1 1/2 cups all purpose flour and 3 tsp baking powder for the Pamela's measurement.
Sweet Potato Pancakes (Gluten-Free)
Makes 10-12 medium cakes
2 tbs butter, melted
1 cup mashed sweet potatoes
1 1/2 cup milk
1 egg, beaten
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 1/2 cups Pamela's Baking and Pancake Mix
1/2 tsp salt
Preheat oven to 250 degrees F (you will keep cooked pancakes warm until entire batch is finished).
Mix together butter, sweet potatoes, milk, egg, vanilla, and cinnamon until smooth. Add in Pamela's and salt and mix until just combined.
Heat a greased skillet over medium heat and add 1/4 pancake batter. Cook until bubbles burst at surface and then flip. Cook another minute and keep warm on cookie sheet in oven until ready to serve. Repeat with remaining batter until finished.
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