First, pierce the sweet potato and add to a bowl with a little water. Microwave for 5-7 minutes until tender.
Meanwhile, prepare the flaxseed egg by mixing 1 tbsp ground flaxseed with 2.5 tbsp water in a small bowl. Set aside.
In a large mixing bowl, whisk together the all purpose flour, baking powder, and cinnamon. Pour in the soy milk and 1 tbsp of the oil and whisk to combine.
Remove the peel from the cooked sweet potato and mash the orange flesh with a fork. You can puree the sweet potato if you wish. Measure out the sweet potato - you need 1/3 cup/ 110 grams of mashed sweet potato. Leave the sweet potato mash to cool.
Add the sweet potato to the batter and whisk to combine. Heat the remaining oil in a saucepan over medium heat.
Once the pan is hot, add about 2 tbsp of batter to the center of the pan and spread into a circle. After 2-3 minutes, you should see bubbles on the surface of the pancake - at this point, flip the pancake. Cook on the other side for 2-3 minutes until golden brown.
Repeat with the rest of the batter, then serve the sweet potato pancakes with your favourite toppings!