Sweet Potato Cardamom Buckwheat Pancakes
Give buckwheat flour another chance! If you’ve tried baking or making pancakes with buckwheat flour before and been disappointed by dry rocks (not posting that scone recipe!) and tough flapjacks, I’m right there with you.
A few weeks ago, I was making sweet potato pancakes with oatmeal flour and despite leaving those guys in the pan for like 10 minutes, they were still…gooey.
So, buckwheat flour dries pancakes out and sweet potato makes them too gummy.
The gears started turning.
And these perfect pancakes were born! Sweet potato invites its good friend cardamom to the party. You should come, too!
Also, be sure to check out How to Make Perfectly Round Pancakes.
- 2 tsp coconut sugar
- ½ cup buckwheat flour
- ½ cup oat flour
- ½ tsp ground cardamom
- ¼ tsp salt
- ½ tsp baking soda
- 250g sweet potato
- 1 T walnut oil
- ½ cup milk
- 2 tsp apple cider vinegar
- 1 egg, lightly whisked
- 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.