Step 1

Use a fork to poke holes in the sweet potatoes and cook for 45 to 60 minutes in the oven at 425F or in the microwave for 7 to 10 minutes. When the sweet potatoes are done, cut them in half and use a spoon to scoop out the soft sweet potato and transfer to a measuring cup. Measure out 1 cup of packed sweet potato.

Step 2

Add the sweet potato and all of the other wet ingredients to a blender and blend until smooth. Set aside.

Step 3

Add all of the dry ingredients to a mixing bowl and whisk to combine.

Step 4

Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined, making sure to scrape down the sides of the bowl. Do not overmix!

Step 5

Heat a nonstick skillet over medium (adding vegan butter to the skillet is optional). For each pancake, use a ⅓ measuring cup to transfer the batter to the skillet. (The number of pancakes per batch will depend on the size of your skillet, but 2 to 3 will fit in most large skillets.)

Step 6

Cook each pancake until the bottom is lightly browned and slightly crispy on the edges. Then flip the pancake and cook on the other side. Continue until all of the batter is used up.

Step 7

Serve and enjoy right away! This recipe will make about 12 pancakes (3 to 4 inches each).