• In a large bowl, whisk together the sweet potatoes, 1 cup of the buttermilk, egg and vanilla extract. Whisk in the melted butter, making sure to whisk constantly so you don’t cook the egg if it’s still warm.
• In a smaller bowl, whisk together the flour, sugar, baking powder, soda, cinnamon, cloves, nutmeg and salt. Stir the dry ingredients into the pumpkin mixture until just combined, then stir in the remaining buttermilk until no lumps remain.
• Heat a large skillet or electric griddle over medium heat and butter it if desired. Add the pancake batter to the skillet 1/4 cup at a time, slightly smoothing it out if needed. Cook until bubbles appear on the tops of the batter rounds (about 2 minutes or so) and then flip, cooking for another minute or two. Remove and repeat with remaining batter. Serve immediately with maple syrup, toasted coconut and the coconut whipped cream.

toasted coconut

• Place the coconut in a skillet over low heat. Stir constantly until the coconut begins to turn golden and fragrant. I alternate between shaking the pan and stirring. Remove from the heat and stir for another 30 seconds or so, just so the coconut on the bottom doesn’t burn.

coconut whipped cream

• Take the can of coconut milk out of the fridge. Open the can and discard the liquid (use it in a smoothie!), then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick. Once thick, beat in the sugar. Set the bowl in the fridge until ready to use.