Combine dry ingredients (oat flour, tapioca starch, baking powder, baking soda, ground cinnamon, and sea salt) in a small bowl and stir together until there are no lumps.

In a large mixing bowl, whisk together the wet ingredients (sweet potato puree, non-dairy milk, eggs, avocado oil, maple syrup, vanilla extract, and apple cider vinegar) until smooth.

Pour dry ingredients into the bowl with wet ingredients and stir until there are no lumps or streaks.

For the fluffiest pancakes, allow the batter to sit before cooking for about 5-10 minutes so that the apple cider vinegar and leavening agents can react.

Heat a medium-sized skillet over low-medium heat. Once the skillet is hot, spray with a little cooking spray or lightly oil the pan. Depending on the size of pancakes you wish to make, pour ¼ to ½ cup of batter into the skillet. Flip the pancake once the edges become firm, after about 1 minute. Cook the other side until the pancake is no longer doughy in the middle.