Heat the coconut oil in a pan, briefly sauté the apple. Add the pecan nuts, pumpkin seeds, dates and cinnamon, cook briefly. Pour in the water, cover the compote and simmer for approx. 10 mins., leave to cool.
Peel the sweet potatoes, cut into cubes, place in a pan of boiling salted water, cover and cook for approx. 15 mins. until soft, drain, allow to cool, then puree. Mix the flour with the baking powder, add to the sweet potatoes along with the spices, mix everything together. Combine the maple syrup and mineral water, add to the pan, mix to form a thick batter.
Heat a little coconut oil in a non-stick frying pan, add the batter in spoonsful. Cook the pancakes for 2-3 mins. on each side. Plate up the pancakes, serve with the compote and a little maple syrup.