• In a large mixing bowl, sift together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt. In another bowl, whisk the mashed sweet potato, eggs, almond milk, maple syrup, and vanilla extract until well combined.
• Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix to keep the pancakes light and fluffy.
• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or coconut oil.
• Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2 minutes or until golden brown and cooked through. Serve the pancakes warm, drizzled with maple syrup, and if desired, a sprinkle of cinnamon or a dollop of yogurt.

Tip:

• For an added nutritional boost, consider incorporating a tablespoon of flaxseed meal or chia seeds into the batter.