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.

Note:

You can freeze pancakes to reheat for fast and healthy breakfast on another day!