Cut sweet potato into ½ inch chunks and boil until soft. Using a blender or food processor, puree with walnut oil until smooth.
In a large bowl, mix dry ingredients.
In a separate bowl, mix 1 cup sweet potato puree with remaining wet ingredients.
Pour wet ingredients into dry and mix until just combined.
Heat a large skillet with coconut oil or fat of choice. Working in two batches, scoop batter into skillet. Cook for about 3 minutes, flip, then an additional 2 minutes. Enjoy with maple syrup and toppings.
Recipe by Veggie Ninjas at https://www.veggieninjas.com/sweet-potato-cardamom-buckwheat-pancakes/