- 1/4 cup buckwheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- Dash of cinnamon
- Pinch of salt
- 1/2 cup roasted sweet potatoes, cooled and mashed
- 1 egg, whisked
- 7 tablespoons milk (any kind)
- 2 tablespoons coconut oil, plus extra for cooking the pancakes
- Maple syrup, for garnish
Whisk the dry ingredients together in a large bowl, then add the wet ingredients and whisk to incorporate.
Heat a skillet over medium heat for a minute or two. Add the coconut oil, and when it starts to shimmer, drop the batter into the pan in large spoonfuls, leaving a few inches of space in between. When the tops of the pancakes start to bubble, leaving behind tiny holes, gently flip the pancakes with a flexible spatula. When they are browned on the second side, transfer to a plate.
Serve warm and top with maple syrup.