Ingredients

• 1/2 cup buckwheat flour (or other gluten-free flour)
• 1/2 cup sorghum flour
• 1/2 cup tapioca starch
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 2 eggs
• 1 1/2 cups milk (I used canned coconut milk)
• 2 tbsp oil (I used melted coconut oil)
• 1 1/4 cups leftover sweet potato casserole (or cooked sweet potato + 2 tbsp sweetener)
• 1/2 cup pecans, optional

Directions

1. Preheat griddle to medium-high.

2. Mix the dry ingredients in a large mixing bowl.

3. In a small bowl, beat the eggs, then mix in milk, sweet potatoes, and oil. If using coconut oil, make sure the milk and eggs are room temperature.

4. Add the wet ingredients to the dry and mix.

5. Add batter, 1/4 at a time, to lightly greased griddle.

6. Cook until golden brown, flip and continue cooking on the other side.

7. Serve warm with maple syrup and chopped pecans, optional.

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