In a small microwave-safe bowl, cover sweet potato and butternut squash in water and microwave for 5 minutes, until they are soft when pierced with a fork.
Meanwhile, in a large bowl, mix chickpea flour, water, baking powder, and salt together.
Drain the water from the sweet potato and butternut squash.
Add sweet potato, butternut squash, maple syrup, and shredded cheese to a food processor or high-speed blender and blend until smooth.
Pour sweet potato mixture into the dry ingredients and stir until just combined.
Heat a griddle or large pan over medium heat and coat with olive oil or vegetable oil spray.
Pour 1/4 cup scoops of the pancake batter onto the heated griddle. Cook for about 4-5 minutes on the first side, flip, and cook for about 3-4 minutes more, or until golden brown. Note that cook time will vary based on how hot your griddle is and how large you make your pancakes.