Preheat oven to 425°F and lightly coat pan with oil 

Wash and peel sweet potatoes. Coarsely grate the potato and onion in a food processor, or by hand using a box grater. 

Place the sweet potato and onion mixture into a bowl and remove all the excess moisture using a cheese cloth or paper towel 

Stir in the corn starch to absorb the rest of the excess moisture 

Then stir in eggs, gluten free flour, salt, baking powder, pepper and cinnamon stirring till everything is thoroughly mixed 

Distribute pancake mixture onto your prepared cookie sheets about 1 inch apart using a 1/4 cup measurement. 

Bake for 15 to 20 minutes or until bottoms are golden and crisp. Flip, then bake for another 10 to 15 minutes, or until the pancakes are golden.