Microwave the small sweet potato until soft (about 3–4 minutes), peel and mash. Set aside.

In a large bowl, combine mashed banana, mashed sweet potato, cottage cheese, water, vanilla extract, and egg (if using). Mix until mostly smooth.

Stir in the pancake mix and pumpkin pie spice (or your custom spice blend). Mix until just combined — don’t overmix.

Heat a nonstick skillet or griddle over medium heat. Lightly grease if needed.
Pour about 1/4 cup batter per pancake. Sprinkle a few chopped almonds on top if using.
Cook until bubbles form and edges look set (about 2–3 minutes), then flip and cook another 1–2 minutes until golden and cooked through.

Serve warm with butter, a drizzle of honey or maple syrup, and extra almonds or fruit if desired.