Step 1

Boil the sweetpotato cubes in water for about 10 minutes, or until tender. The time will vary depending on cube size. Drain well and blend into a smooth purée.

Step 2

Sift the flour, baking powder and salt into a large mixing bowl.

Step 3

In a separate bowl, whisk together the oat milk, vanilla extract, sweetpotato purée and vegetable oil.

Step 4

Gently fold the wet ingredients into the dry mixture until combined and smooth, taking care not to overmix.

Step 5

Lightly grease a large frying pan with a little vegetable oil and place over medium heat.

Step 6

Add a tablespoon of batter for each pancake and cook for about 3 minutes, or until small bubbles appear on top.

Step 7

Flip the pancakes and cook for another minute until golden brown.

Step 8

Serve warm, stacked with your preferred toppings such as maple syrup, fruit or vegan yoghurt.