Serves 4

• 2 cups sweet potato, grated

• 1/2 small onion, grated

• 1 clove garlic, crushed

• 2 eggs

• 3 heaping tbsp. buckwheat flour

• 2 tbsp. coconut oil

• 1/2 tsp. sweet paprika

Place the grated sweet potato and onion in a large bowl. Add in the crushed garlic, eggs, flour, season with salt and pepper, as well as the paprika. Mix thoroughly.

Heat the coconut oil in a pan, and add a heaped tbsp. of the better per 1 pancake (makes around 16). Fry for around 3 minutes on medium heat, then flip and fry for another 1-2 mins.

Serve with your favorite toppings.