Cook your sweet potatoes using a method of your preference. I chop them into chunks and boil them for about 15 to 20 minutes, until they’re tender. While the potato is cooking, you can prepare the rest of the recipe (or cook the potato up to 4 days in advance)

Preheat the oven to 375 degrees F and line a large sheet pan with parchment paper.

Add the oats to a blender and blend until a flour forms - it’s fine if there are small chunks...you just want it to have a similar consistency as flour.

Add the remaining ingredients to the blender and blend until smooth.

Pour the pancake batter onto the parchment-lined baking sheet and smooth it into an even layer.

Bake for 20 to 24 minutes, or until the pancakes have set up and are cooked through - I do 22 minutes.

Remove the pancakes from the oven and allow them to cool for 5 minutes before slicing and serving.

Serve with your favorite toppings. I go with nut butter and honey and sometimes fresh fruit.