Sift together the flour, baking powder, and cinnamon into a large mixing bowl. Add the sugar.
Add to the dry ingredients: the sweet potato, the egg, milk, and vanilla extract. Stir to thoroughly combine.
Add a teaspoon or so of butter to a large non stick frying pan and place on a medium-high heat. Once the spread has melted and the pan is hot, add a tablespoon or two of the mix to create one pancake. Do the same again to create a second (but don’t over-crowd the pan with a third or they’ll be tricky to flip!)
Leave for 1 minute to cook, before flipping both over with a spatula or fish slice. Pat down with your spatula to flatten. Continue to cook for another minute or so, patting down as you go. Flip over twice more if you wish. Cook them until they’re golden brown. Then place on a plate with kitchen towel.
Carry on cooking all the mix, adding about a teaspoon or so butter as you go to lubricate the pan, piling the cooked pancakes up on a plate, with kitchen towel to drain off and separate each one. Serve immediately.
150g plain flour
1/2tsp baking powder
1tsp ground cinnamon (optional)
50g caster sugar
250g cooked sweet potato, mashed (approx one large)
1 medium egg, whisked
1tsp vanilla extract (optional)
Approx 25g unsalted butter, to fry