So these Sweet Potato Pancakes are becoming a bit of a thing in my house. My husband has requested these for dinner the past three Sunday nights. I make a big batch and have leftovers for the week ahead too. I recommend you serve a golden stack of these for breakfast, brunch or dinner with mounds of fresh fruit on the side and if you are like my husband, drizzle on peanut butter too!

Ingredients

1 tablespoon ground flax seed

1 1/2 cups oatmeal

1 tablespoon baking powder

1 cup cooked sweet potato (orange variety)

7-8 medjool dates, pitted

1 1/2 cups plant-based milk

2 teaspoons cinnamon

Optional Toppings

Date or maple syrup

Peanut or almond butter

Fresh fruit

Instructions

Add all the ingredients to a high speed blender and blend until smooth. Let the batter sit while you heat up a nonstick griddle or pan. Pour about 1/2 cup scoops of batter onto the hot pan and cook for 2-3 minutes or until lots of little bubbles form on the pancakes. Flip the pancakes over and cook until golden brown. Serve with your choice of toppings.