Rhubarb Maple Syrup: In a small saucepan, bring rhubarb, maple syrup, ginger and 1/3 cup (75 mL) water to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until fruit is very soft and sauce is slightly thickened, 10 to 15 minutes. Cover and set aside.
Meanwhile, in a bowl, whisk flour, cornstarch, baking powder and salt. In a large bowl, whisk egg, sweet potato, applesauce and coconut oil; whisk in milk. Add flour mixture, stirring just until combined.
Heat a large non-stick skillet over medium heat; mist with cooking spray. Working in batches, spoon scant ½ cup (125 mL) batter per pancake into skillet, spreading to about ½-inch (1 cm) thickness. Cook, turning once, until golden brown and set in centre, about 6 minutes.
Repeat with remaining batter, wiping pan and misting with additional cooking spray with each batch. Serve with Rhubarb Maple Syrup (reheated, if necessary).
Per serving (2 pancakes and 2 tbsp/25 mL syrup mixture): 390 calories, 10 g protein, 8 g fat (4 g saturated fat), 70 g carbohydrates, 6 g fibre, 36 mg cholesterol, 327 mg sodium