Start by peeling and chopping up 2 medium sweet potatoes and placing them in a steamer basket to steam. Alternately, you can boil them in water. Allow them to cook until soft then removed them from the steamer and mash until smooth. You'll only need 1 cup of mashed sweet potato.

While the sweet potatoes are steaming prepare the rest of the pancake batter.

Prepare your flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside to thicken.

In a mixing bowl, whisk together the whole wheat flour, quick oats, coconut sugar, baking powder, cinnamon, salt and nutmeg until combined.

In a separate bowl whisk together the thickened flax egg, mashed sweet potato, non-dairy milk, melted coconut oil and vanilla until smooth. You may need to add more non-dairy milk later if your batter is too thick.

Pour the sweet potato mixture into the flour mixture and mix until just combined, being careful not to over mix the batter. If you have time, allow the batter to sit for a while to bring out more of the sweet potato flavor.

Heat your skillet to medium heat and spray with cooking spray or melt a little coconut oil in the skillet to prevent the pancakes from sticking.

Using a ¼ cup measurer, drop the pancake batter onto your skilled and use a spoon to flatten out the batter into a thin round. Allow the pancakes to cook for 1-2 minutes until the base is cooked through. Flip and allow the pancakes to cook for a couple more minutes until fully cooked through and golden.

Continue this process until all your batter has been used. You can keep the earlier pancakes warm in the oven while you work through the pancake batter if you desire.

Serve the pancakes warm with maple syrup, peanut butter, fresh fruit or whatever you desire!