Roast or steam the sweet potatoes (about 4 small or 1 large) to yield 1 cup pureed sweet potato– use a blender or food processor to puree.
In a large mixing bowl combine brown rice flour, coconut sugar, cinnamon, turmeric, sea salt, baking powder. In a small bowl whisk together eggs, pureed sweet potatoes, almond milk, vanilla, and coconut oil.
Pour this wet mixture into the large mixing bowl with dry ingredients, stir to combine and a batter form. Using a medium-hot skillet greased with coconut oil, ladle about 3 tablespoons of the batter to create a pancake. Cook for about 3 minutes, flip, continue cooking for another 3 minutes on the other side or until pancake is firm to touch in the middle. Continue with remaining batter.
Enjoy warm immediately or store leftovers in the fridge in a glass container for up to 1 week.
Serve with tahini, almond butter, and a sprinkle of cinnamon.