First roast sweet potato in the oven by poking it with forks and baking at 350F for 1 hour (I like to do this the night before making these pancakes). Peel sweet potato.
Next, using a blender, place peeled sweet potato and add 3/4 cup of oat milk. Cover the lid and blend until puree texture. Transfer sweet potato puree into a large bowl.
Into the same bowl add 3 eggs, 1/4 cup of grounded flax seeds, 1/2 cup of grounded pecans, 1 teaspoon of vanilla extract, 1 tablespoon of maple syrup. In a small bowl whisk 1/2 cup of flour and 1 table of baking powder. Then add it to the large bowl with the rest of the ingredients.
Whisk everything until combined, try not to over mix. Preheat non-stick skillet over medium-low heat. Add 1/3 cup of batter and cook for 3-5 minutes on both sides, or until pancakes are cooked thru.
Garnish with roasted pecans and serve with maple syrup. Enjoy!
Video
Notes
To make gluten free pancakes - use 1/2 cup of oat flour.
To combine all of the flavors together, use a pinch of salt in the batter.
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