Gluten Free Sweet Potato Pancakes or Waffles with Orange Maple Sauce

Ingredients:

For the Pancakes or Waffles:
• 1-1/2 cups peeled and cubed sweet potatoes
• 2 cups Carla's All-Purpose Gluten-Free Flour Blend recipe
• 1 tablespoon gluten-free baking powder
• 1/2 teaspoon salt
• 6 egg whites, at room temperature (for waffles) and 4 whole eggs for pancakes
• 1 cup milk of choice (preferably cow's, almond, or rice)
• 1/4 cup firmly packed light brown sugar
• 5 tablespoons neutral-flavored oil (for pancakes) or melted and cooled unsalted butter (for waffles)
• 1 tablespoon grated orange rind
• Gluten free vegetable spray, for waffle iron
• Special equipment: steamer basket and waffle iron
For the Orange Maple Syrup:
• 1 cup + 2 tablespoons pure maple syrup
• Orange zest from 1 orange (grated orange skin, without pith)

Instructions:

To Make the Syrup:
1. Add syrup and orange zest to a small saucepan. Simmer over medium-low heat until it reaches between 225 and 230°F, about 15 to 20 minutes. Immediately strain using a fine mesh, metal strainer. Set aside to cool and thicken.

To Make the Pancakes:
2. Follow similar instructions for waffles, but use butter instead of oil. Then use 1/4 cup batter per pancake. Fry them in a preheated, oiled skillet until golden brown on each side. They should be set/a bit firm when you press on them with the back of a spatula.
To Make the Waffles:
3. Place the sweet potato cubes in a colander over a medium saucepan of simmering hot water. Steam potatoes for about 20 minutes or until tender. Transfer to a bowl and mash potatoes as you would for mashed potatoes. Set aside to cool.
4. In a large bowl, whisk together flour, baking powder, and salt and set aside.
5. In a separate bowl, combine sweet potatoes, milk, brown sugar, oil, and grated orange rind. Stir into the dry mixture until thoroughly combine.
6. In the bowl of your mixer, beat egg whites until medium stiff peaks form. Fold egg whites one-third at a time into the batter. The batter will still be thick.
7. Preferably, using a spring-action scooper, place a couple of scoops of batter onto the preheated waffle iron. Cook until golden brown and easily removes from the waffle iron, 5 to 7 minutes.

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.