Gluten-Free Sweet Potato Pancakes

1 ½ cups mashed sweet potatoes (or canned pumpkin which has a stronger taste)
5 large eggs beaten
1 ½ cups almond or coconut milk
2 tablespoons pure maple syrup
4 tablespoons melted butter or coconut oil
1 cup of coconut flour
¼ cup flax meal
¼ cup almond meal
1 tablespoon of baking powder
½ teaspoon of sea salt

Preheat a lightly oiled griddle or non-stick fry pan.  In a large bowl combine the sweet potatoes, eggs, milk, maple syrup, and butter.
In another bowl combine the dry ingredients.  Lightly fold the dry ingredients into the wet ingredients.  Do not beat or over stir.  Set the mixture aside for a few minutes to rest, giving the batter time to rise a bit.  Spoon a 2-3” dollop of batter onto the warm pan.  Cook for about 3-4 minutes on each side.  Carefully flip the pancakes, they are delicate.
Serve on a warm plate with a side of pure maple syrup.