Start by peeling and cubing your sweet potatoes, then steam or boil them until tender, about 10-15 minutes. Mash until smooth and let cool.

In a large mixing bowl, combine mashed sweet potatoes with the eggs, plant-based milk, maple syrup, and vanilla extract. Mix until smooth.

In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.

Gently fold the dry ingredients into the wet mixture until just combined; a few lumps are okay.

Preheat a non-stick skillet over medium heat, greasing it with coconut oil or butter. Pour 1/4 cup of batter per pancake and cook until bubbles form, about 2-3 minutes. Flip and cook until golden brown.

Transfer cooked pancakes to a plate and keep warm. Serve drizzled with maple syrup, topped with fresh berries, or any preferred toppings.