Place the sweet potato in a pan of cold water, bring to the boil and cook for 10 minutes until tender.
Drain, place in a bowl and mash until smooth (or use a hand blender).
Add the Planted oat drink and whisk well.
Add the flour, egg replacement powder, baking powder and bicarbonate of soda and whisk or blend through.
Add a drizzle of oil to a non-stick pan and warm over a medium heat. Add 2-3 dessertspoonfuls and allow to cook for 1 minute, until the underside if golden and bubbles form on the surface. Flip and fry for a further 30 seconds until golden on both sides.
Repeat until all of the pancakes are cooked, layering on a warm plate, or on a baking tray in a very low oven.
Serve piled onto each plate. I recommend serving with a drizzle of your favourite syrup and plenty of fresh fruit.
If you don't need the recipe to be egg-free:
Swap 420ml of oat drink and 3 tsp of egg replacer.