Greek yogurt, nut butter, fruit, maple syrup for toppings
Preheat oven to 400°. Wash and dry sweet potato. Poke sweet potato all over with a paring knife; wrap in foil and bake for 45–60 minutes or until completely soft (or microwave sweet potato on high, unwrapped, for 8 to 10 minutes, turning once). Let cool completely then scoop out flesh to measure 1 cup. Reserve any remaining sweet potato flesh for another meal.
Place sweet potato flesh into a large bowl and mash with a potato masher until very smooth. Mash in eggs, milk, and butter or oil until smooth.
Mix in flour, flaxseed, baking powder and cinnamon until just blended (don't over mix!), then fold in blueberries.
Warm a nonstick skillet over medium heat. Grease skillet with butter or oil and spoon in about ¼ cup batter per pancake, smoothing each to about ½-inch thick. Cook for 2–3 minutes per side, flipping when edges start to brown. Repeat with remaining batter. Serve with desired toppings.
PER SERVING (3 pancakes; toppings not included): 225 cal | 8g fat | 31g carb | 9g protein