Wash, dry, and pierce the sweet potato with a sharp knife. Place on a suitable plate and microwave for 5-10 minutes until soft and tender. Alternatively you can roast the sweet potato in the oven for 45-50 minutes.
Cut the sweet potato into quarters and allow to cool slightly, then peel the skin off with your fingers (it comes off very easily when cooked). Discard the skin and place the sweet potato in a food processor.
Add 200g gluten free plain flour, 200ml dairy free milk alternative, 2 tablespoon maple syrup and 1 teaspoon ground cinnamon to the food processor and blend until smooth.
Melt a teaspoon of coconut oil in a frying pan over a medium heat. Place a large heaped tablespoon of batter into the pan and spread into a circle with the back of the spoon. Allow to cook for a couple of minutes until it is firmed up and golden brown on the underside (use a spatula to check), then flip and cook on the other side.
Cook in batches of 3-4 pancakes until you've used up all of the mixture. Add more coconut oil in between batches if the pan dries out.