Wash the soaked tapioca pearls in a colander several times until water runs clear. Then strain completely and blot dry using paper towels. Transfer to a large mixing bowl.
Add the mashed sweet potato, chest nut flour and the salt also to the bowl.
Mix well using your hands and form a dough. Dough will be slightly sticky which is ok. if its too sticky, add some more chestnut flour. Divide dough into 5-6 dough balls.
Heat a frying pan on medium heat.
Take one ball at a time and pat on a sheet of plastic wrap or parchment paper to form a pancake shape. (see step wise pics below recipe)
Add a tsp of coconut oil to the pan.
Peel the plastic or parchment carefully and place the pancake on the pan.
Cook on medium heat for about 2 mins. then flip carefully to the other side and cook again for another 2 mins. Transfer to a plate.
Finish cooking all pancakes the same way.
Serve warm pancakes with a drizzle of maple syrup and / fresh fruits.
Notes
I have tried this recipe using both white sweet potato and regular sweet potato and they both taste great. You may need to add slightly more water chestnut flour if using regular sweet potato.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/11/sweet-potato-and-tapioca-pearls-pancake-paleo-aip.html