Peel yam and dice into small cubes. Fill a saucepan with 2 inches of water and bring to a boil. Drop the sweet potato in and steam for 7 minutes or until tender when pierced with a fork. Alternatively, bake yam cubes at 350 for 10-15 min or until tender. Transfer the yam to a bowl and mash with a fork.
Add about 2 cups of yam to a bowl, add in the whisked eggs and mix well. Add more yam if batter is too thin.
Melt coconut oil in a large skillet over medium heat. Once hot, pour pancakes in the skillet, no more than 1/8 to 1/4 cup of batter at a time. Cook each side about 3-5 minutes or until browned. Divide pancakes onto plates and top with cinnamon, banana and maple syrup. Enjoy!
Add nutmeg or pumpkin spice to batter for added flavour.
Toppings can include any fresh fruit, chopped nuts or coconut.
Create an afternoon snack by toasting leftover pancakes in toaster oven spread with nut butter.