1 cup oat flour (about 1.25 cups rolled blended into oat flour)

2 tsp baking powder

2 tsp cinnamon

2 large eggs

1 tbsp maple syrup

1 tbsp coconut oil or any other oil

1/2 cup unsweetened vanilla almond milk

2 tsp apple cider vinegar

3/4 cup sweet potato mashed


1/4 cup coconut whip cream

1-2 tbsp crushed pecans


Add oat flour, baking powder, and cinnamon to the food processor. Pulse to combine.

In a separate bowl (I used the measuring cup), mix almond milk with apple cider vinegar and set aside. Add the eggs, maple syrup, coconut 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-low well-oiled skillet, form each pancake with two tablespoons batter. (Use 1/4 cup batter for bigger pancakes.)*

After about one minute, once the side up bubbles, flip pancakes over (they will double in height.) Cook, on the other side, 30 seconds to a minute.

Serve with coconut whip cream (or regular whip cream) and pecans for a pancake treat!