Peel and chop sweet potato. Bring to a boil in a pot full of water and cook until knife inserted comes back out easily (approximately 10 minutes).
Meanwhile, in a large bowl, combine flour, baking powder and cinnamon.
Mash the cooked sweet potato, measure out 1 cup full and add syrup, butter, milk, eggs and vanilla.
Combine wet and dry ingredients together. Mix well.
Heat fry pan on medium heat with 1 Tbsp of oil. Scoop approximately 1/4 cup batter to make pancakes.
Cook until bubbles begin to form on the top. Flip over and cook for another minute or two.
You can freeze pancakes to reheat for fast and healthy breakfast on another day!