Prepare the Sweet Potato: Rinse the sweet potato under running water, pierce several times with a fork, and microwave on high for about 3 minutes until tender.

Cool and Peel the Potato: Remove the sweet potato from microwave, let cool, peel the skin and place the flesh into a blender.

Blend the Ingredients: Add the eggs and optional ingredients to the blender, then blend until smooth and creamy.

Heat the Skillet: Preheat a non-stick skillet over medium-low heat and lightly coat it with cooking spray.

Cook the Pancakes: Pour about a quarter cup of batter into the skillet, forming 2-inch circles. Cook for 2-3 minutes until bubbles form on surface.

Flip and Finish Cooking: Flip pancakes carefully and cook for another 1-2 minutes until golden-brown. Transfer to a warm plate.

Serve and Enjoy: Serve pancakes with maple syrup, cinnamon, butter, or yogurt for a delightful breakfast.