Start with boiling sweet potatoes in a large pot of water. They should become soft and easy to peel, then add to a bowl to mash.
To make oat flour, add 1¼ cups of rolled oats to food processor and pulse for 2-3 minutes until fine powder like consistency.
Add baking powder, and cinnamon to the food processor. Pulse to combine.
In a separate bowl or cup, mix almond milk with apple cider vinegar and set aside. Add the eggs, maple syrup, avocado oil, and then the milk/vinegar mixture to the food processor. Add sweet potato and process to combine until smooth.
On a preheated to medium-high well-oiled skillet, form each pancake with ¼-½ cup of batter.
After about one minute, once the side up bubbles, flip pancakes over. Cook, on the other side, 30 seconds to a minute.
Serve with whip cream, pecans, and maple syrup.
Enjoy!
