Mini Sweet Potato Pancakes

Step 1

For pancakes, add oats, baking powder, baking soda, salt, and pumpkin spice to a high-speed blender. Blend until oats become a fine powder.

Step 2

Add remaining pancake ingredients to the blender and blend until well combined. Stop a few times to scrape the sides of the blender to ensure everything is well mixed.

Step 3

Heat a cast iron pan or other skillet over medium-low heat. Use a tablespoon or a small cookie scooper to scoop a scant tablespoon of pancake batter into the pan. Flatten the batter out slightly with the back of the spoon to spread the batter into an even circle. Repeat with batter until you’ve made 5 to 6 small pancakes in your pan.

Step 4

Cook until you see small bubbled forming on the top of the pancake and the edges seem dry, about 2 minutes. Flip and cook the other side for another 30 seconds to a minute. Place cooked pancakes onto a plate and continue with the remaining batter.

Step 5

Enjoy warm with dip of choice. Let cook completely before storing leftovers in an air-tight container in fridge for 4-5 days or in freezer