Gluten-Free Sweet Potato Pancakes

By The New York Times · share.google

9 servings

prepPreheat a large nonstick skillet to medium-low
1¼ cups / 190 g gluten-free flour blend	Whisk dry ingredients	Stir in dry ingredients to just combine	Cook pancakes 3–4 min per side, medium-low
1 tsp ground cinnamon
1 tsp baking powder
¼ tsp salt
Pinch ground nutmeg
1 cup / 240 g leftover mashed sweet potatoes	Mash sweet potatoes & banana, whisk in wet
½ cup / 120 g mashed ripe banana
2 large eggs
½ cup / 120 ml milk
3 tbsp coconut sugar
1 tbsp honey, plus more for serving
2 tbsp melted butter, plus more for the pan

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