- 1 cup buckwheat flour*
- 1/2 cup sorghum flour*
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup coconut sugar
- 1 1/4 cups cooked sweet potato or yam
- 1 teaspoon vanilla
- 1 14 ounce can light coconut milk
- 1 cup rice milk
- 4 tablespoons melted butter
- 2 eggs
Pre-heat griddle or large heavy skillet (scan pans works very well). Place all dry ingredients in a mixing bowl, whisk together and set aside. Place sweet potato, vanilla, coconut and rice milk, and butter in food processor and process 5 seconds. Pour sweet potato over flour mixture and add eggs. Whisk together. Spoon on to hot pan and let pancakes cook about 4 minutes on each side until nice brown color.
These pancakes are very soft from the sweet potato and because they are gluten free. Serve with applesauce or maple syrup and butter. Store leftovers in the refrigerator. They can be reheated.
*You can experiment with other mixtures of flours like rice, oat and kamut.
Don’t have the heat too high. The batter is thick and moist and you want the pancakes to be able to cook for a long time without burning. My stove has settings from 1-8 and I set it at 4 and let the pan get very hot.