Sweet Potato Pancake

Combine the dry ingredients in a small bowl and stir until there are no lumps. 2. In a large bowl, whisk together the sweet potato puree, milk, eggs, avocado oil, maple syrup, vanilla, and apple cider vinegar until smooth. 3. Pour the dry ingredients into the wet and stir until there are no lumps or streaks. 4. Rest the batter for 5-10 minutes for the fluffiest pancakes. 5. Heat a lightly oiled skillet over low-medium heat and pour a quarter to half cup of batter per pancake. 6. Flip when the edges are firm, about 1 minute, and cook the other side until no longer doughy in the middle. 7. Serve warm with your favorite toppings.