Whisk eggs in a large mixing bowl. Add in the sweet potato, coconut butter, vanilla, cinnamon, salt and baking soda. Mix well.
Put 1 tsp of coconut oil in a frying pan. Turn heat to medium. Once the oil is melted, scoop out 1/4 cup of batter and place in the center of the pan. Cook until bubbles begin to pop up and the pancake is firm enough to flip, about 2 minutes.
Flip and cook for 1 minute more. Repeat until all batter is used.
Serve with cinnamon, maple syrup or butter.
***Adapted from Canada Girl Eats Paleo’s Sweet Potato Pancakes recipe.