In a large bowl, mix the flour, baking powder, cinnamon, and salt.
In another medium bowl, mix the sweet potato puree, eggs, milk, maple syrup, oil, vanilla extract, and apple cider vinegar.
Add wet ingredients to dry and mix well, until smooth.
Heat a lightly oiled skillet over medium-low heat. Using ¼ cup batter per pancake. pour batter onto skillet. Cook for about 2-3 minutes per side, flipping once you start to see bubbles forming in the surface.
Add desired toppings and serve.
This recipe will yield about 8 four-inch pancakes, if using a ¼ cup of batter for each pancake.