1 large sweet potato, roasted
1/2 cup quinoa flour
1/2 cup coconut flour
1 teaspoon cinnamon
1 tablespoon coconut oil, melted
1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
1/2 teaspoon vanilla extract
coconut oil, for frying
1. Scoop flesh from roasted sweet potato, and combine all ingredients in a large bowl. Let chill in the fridge or freezer until malleable.
2. Form into flat "cakes". Make sure they are relatively thin, about 1/4" thick.
3. Fry in coconut oil until golden brown. Drizzle with maple syrup and dust with coconut flour.
These were such a great way to start the day! We called them patty cakes because they aren't really pancakes, since you have to mold them into patties before you fry them, but they taste and have the texture of pancakes. I didn't add any extra sweetness to the dough because I knew I was drizzling them with maple syrup. Feel free to sub in any flour of your choice whether it be brown rice or buckwheat or almond. You could also do a savory version of these. You could substitute the sweet potatoes with a red potato and add in other veggies like spinach or red pepper and serve with a pesto. For more recipes like this: http://www.sketchfreevegan.com 
Source of recipe: We mostly made these because we have so much coconut flour, and are looking for ways to use it. Coconut flour is actually very high in protein making these "patty cakes" super strong and buff, although they look innocent on the outside.