Whisk the apple cider vinegar in a glass jug with the milk to make your buttermilk. Set aside. 
Heat a steamer pot over the stove on a medium - high temperature. 
Dice the sweet potato down into 1cm cubes. 
Steam the sweet potato for around 10 minutes or until soft and tender. 
Remove from the stove and allow the potato to cool. 
When the potato has cooled, place it into a blender and blend until smooth.
Combine all ingredients including ¾ cup of the cooled puree and the buttermilk in a large mixing bowl. 
Heat a large frying pan over a medium temperature. 
Add a knob of butter or oil of your choice and pour in ½ cup of the pancake batter. 
Allow the pancake to cook slowly until bubbles form on the surface of the pancake. 
Flip the pancake and cook the other side for another couple of minutes. 
Transfer the pancake to a wire rack and allow it to cool whilst you cook the rest of the batch. 
Serve your pancakes with fresh fruit, maple syrup and butter slices and of course extra cinnamon powder as sweet potatoes love to soak up beautiful spices!