Add your eggs and coconut milk to a mixing bowl and whisk together to combine.
Using a mixer, blender, (or really strong arms) combine your egg/coconut mixture with your mashed sweet potato.
Add the rest of your ingredients and mix well. (You can do this with a stand mixer, hand mixer, or in a blender. If using a blender, be sure to scrape down the sides a few times to get all the dry ingredients incorporated.)
Let the mixture sit for a few minutes while you melt some ghee in a skillet or on a griddle. (Medium-low heat.) This will allow the baking powder to get to work and fluff up the batter. You will want 2 - 3 teaspoons of ghee to start or even better, brown butter ghee.
Ladle about ¼ – ⅓ of a cup of pancake batter onto your skillet or griddle. If you are adding chocolate chips or fruit, add it now.
Once the pancake is slightly bubbly and the bottom is cooked to the point where you can slide a spatula underneath, flip it over and cook the other side. Each pancake takes about 2 – 4 minutes a side depending on how hot your pan is.
Add more ghee (1 teaspoon or less) to the pan in between pancakes and adjust your heat accordingly as you cook the pancakes. Your pan will eventually get really hot if it is on for a while and your pancakes can start to burn.
Once cooked, serve with fresh fruit, ghee, or maple syrup.