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In a medium bowl, combine the sweet potato puree, egg, and flour. Mix until the ingredients are well combined and the batter is smooth.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the pan with a bit of butter or oil.
Spoon the batter onto the skillet, forming small pancakes. Cook on one side for about 3-5 minutes, or until the top starts to cook through. Make sure the pancakes are cooked enough on one side before flipping; this helps them hold together.
Carefully flip the pancakes and cook for another 2-3 minutes, or until the other side is golden brown and the pancakes are cooked through.
Serve the pancakes warm with a drizzle of peanut butter, syrup, or a dollop of yogurt. You can also top them with fresh fruit or a sprinkle of cinnamon for added flavor.