1.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.
2.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 minutes.
3.Serve with your favourite toppings (see ideas below)

Serving suggestions:
• tomato / cream / lamb's lettuce or parsley / onion
• sliced cherry tomatoes / feta cheese / rocket / onion
• hummus / avocado / tomato / onion

2 cups (300g) sweet potato, grated
½ small onion, grated
1 clove garlic, crushed
2 eggs
3 heaped tbsp. buckwheat flour
2 tbsp. coconut oil
½ tsp. sweet paprika

Serves 4