Place all the dry ingredients in a large bowl and whisk together.
2 cups cassava flour, 2 tsp. baking powder
Add all the wet ingredients and mix well. If the batter seems too stiff, add more coconut milk/water until a smooth, creamy consistency is achieved.
Pinch of salt, ½ tsp. ground cinnamon, 1 ½ cups coconut milk, 1 egg, 3 tbsp. coconut oil, 2 tsp. vanilla extract, 1 cup sweet potato puree
Heat a pan over medium-low heat and fry spoonfuls of the batter until golden brown on both sides and cooked through.
Serve the pancakes with nut butter of your choice, berries, and/or a drizzle of honey.
Fresh berries to serve, Nut butter, Honey