<<Disclaimer: Verify this information before applying it to your situation.>>
 
Some serendipity -- these taste better than any versions I ever
made with wheat flour!
 
To every mashed sweet potato add
 
1 egg (or eggbeater equivalent)
brown sugar to taste (or none)
a splash of orange juice (milk for the dairy-tolerant)
1/4 c. gluten-free flour mix
1/2 tsp. baking powder
[spices to taste and tolerance -- vanilla, cinnamon, etc.; or salt
and pepper, some use garlic and minced vidalia onions lightly
sauteed]
 
Mix well and adjust texture to slightly thick cake-batter consistency.
Cook over low heat until browned and slightly crisp on both sides.
One large sweet potato yields five or six hearty four-inch pancakes.
 
Hope this suits the coperocity of some on the list.
 
Elizabeth