Cook your sweet potato until it's tender, then mash it until smooth with no lumps.
In a large bowl, mix the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt to ensure all ingredients are well combined.
In a separate bowl, blend the mashed sweet potato with eggs, milk, maple syrup (or honey), vanilla, and melted coconut oil. Stir in the apple cider vinegar for an extra boost of fluffiness!
Carefully incorporate the wet ingredients into the dry mixture, stirring just enough to combine without overmixing.
Let the batter rest for a few minutes while you heat up your pan. This gives everything time to come together and lets the baking soda and vinegar create the fluffiness.
Heat a non-stick pan over medium and lightly grease with coconut oil or butter.
Scoop about ¼ cup of batter onto the pan, cook for 2–3 minutes until bubbles form, then flip and cook for another 2 minutes until golden brown.
Stack your pancakes, drizzle with maple syrup, and top with Greek yogurt or chopped nuts for a delicious finish.
Enjoy your Sweet Potato Pancakes!