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Pancakes, Sweet Potato Gluten-free

Notes: 

If you do not want GF — substitute the buckwheat and sorghum flours, and tapioca starch, for 1 1/2 cups of AP Flour, or Whole Wheat Flour.

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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)


 

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