In a small bowl, whisk together the tapioca starch, coconut flour, baking powder, cinnamon and salt.
In a large bowl, whisk together all the remaining ingredients until smooth and combined (you will have some small lumps from the potato.
Add in the dry ingredients and whisk until smooth and combined. Let stand for 5 minutes and preheat a griddle to 350 degrees or medium heat.
Drop the batter using an 1/4 cup scoop and spread each pancake out on the griddle just under 1/2 inch thick. Cook until the edges begin to darken, the small bubbles start bursting in the top of the pancake and the bottom is golden brown, about 6.5-7 minutes. GENTLY flip and cook another 6-7 minutes.
*As with all GF baking, please weigh your flour to ensure results**I baked mine in the oven then mashed.