• 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.

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