1. In a small bowl combine chia seeds and water and let sit for 5 minutes to form a gel.

2. In a large bowl whisk together mashed sweet potatoes, dairy free milk, chia gel, vanilla extract, and oil until smooth.

3. Sift in gluten free flour, baking powder, cinnamon, and salt, then stir gently until just combined.

4. Preheat a nonstick skillet or griddle over medium heat and lightly grease it.

5. Pour 1/4 cup of batter onto the skillet for each pancake.

6. Cook for 2 to 3 minutes until bubbles form at the edges, then carefully flip and cook for another 1 to 2 minutes until golden.

7. Transfer cooked pancakes to a plate and cover with a towel to keep warm while cooking the remaining batter.

8. Serve warm with fresh fruit, maple syrup, or nut butter, or enjoy plain for a no sugar option.