Gluten-Free Sweet Potato Pancakes

In a small bowl, whisk tapioca starch, coconut flour, baking powder, cinnamon and salt.

In a large bowl, whisk remaining ingredients until smooth and combined (you will have some small lumps from the potato). Add dry ingredients and whisk until smooth and combined. Let stand for 5 minutes. Meanwhile, preheat a griddle to 350ºF or medium heat.

Drop batter using an 1/4 cup scoop and spread each pancake out on the griddle just under 1/2 inch thick. Cook until edges begin to darken, the small bubbles start bursting in the top of the pancake and bottom is golden brown, about 6 1/2 to 7 minutes. Gently flip and cook another 6–7 minutes.

Devour!