1. Peel sweet potatoes and chop into 1″ cubes.  Place in a pot of boiling water with a half Tbs. of sea salt and bowl until soft (~15 minutes). Drain.
2. While sweet potatoes are cooking, make your pancake topping.
3. Peel apple and dice into small pieces.  Saute over medium heat with butter and cinnamon until softened. Set aside.
4. Combine coconut flour, cinnamon, baking powder, and salt in a small bowl. Whisk well to combine, and set aside.
5. Puree cooked sweet potatoes in food processor until smooth. Add eggs, vanilla, and agave nectar to sweet potatoes and pulse to mix.
6. Add dry ingredients to potato mixture and combine… your mixture should be fairly liquid-y.
7. Heat a griddle and melt a dab of coconut oil.
8. Fry up individual pancakes, flipping when the edges are dry/cooked and you see air bubbles releasing through the tops.  Be careful not to scorch the pancakes… you may need to lower your heat a bit if the insides of your pancakes aren’t cooking.
9. Top pancakes with your apple mixture and enjoy!

Notes