Begin by cooking the sweet potato. You can boil for 20 to 25 minutes on the stove top, roast it or microwave it. Once cooked and cooled, mash the sweet potato. You will need 1 cup of mashed sweet potato.

Add the oats, ground cinnamon, baking powder, and sea salt (dry ingredients) to a blender and blend until a flour forms (note: you can also use 1 cup of oat flour if you have it on hand).

Add the remaining ingredients to the blender and blend until smooth and combined. Don’t worry about over-blending!

Heat a skillet over medium heat on the stove top and add enough oil to lightly coat the surface.

Pour pancake batter onto the hot skillet (I use about ¼ to ⅓ cup of batter per pancake) and cook until the sides firm up, about 3 minutes. Flip and cook an additional minute or two, until cooked through.

Enjoy sweet potato rolled oat protein pancakes with choice of toppings - I like mixed nut butter and pure maple syrup.