Cook the ube using your preferred method. I microwave them for the fastest result. To do so, poke the yam with a fork several times and wrap it in a wet paper towel. Place it on a plate and microwave for 5 minutes per side, or until the ube is very tender. Allow it to cool to room temperature. To speed up this process, refrigerate the ube after cooking it, or make it up to 4 days in advance.

Transfer the oats, ground cinnamon, baking powder, and sea salt (the dry ingredients) to a high-speed blender and blend on a low speed until a flour forms (about 60 seconds).

Add the remaining ingredients to the blender (including the mashed ube) and blend until a smooth batter forms.

Heat a large nonstick pan over medium heat and spray with cooking oil. Measure out ⅓ cup of pancake batter using a 1/3 measuring cup and pour it onto the hot skillet. Allow the pancake to cook until the sides firm up, about 2-3 minutes. Flip and cook another 2-3 minutes, or until the pancake is cooked through. Repeat for the remaining batter. If the pancakes are raw in the center and need more cooking time, cook on medium-low heat, flipping every 1-2 minutes, until cooked through. I use a 12-inch skillet and cook three pancakes at a time, but a pancake griddle works great too.

Serve ube pancakes with your choice of toppings, and enjoy!