Roast sweet potato

1. If using leftover sweet potato mash or canned sweet potato puree, omit these steps.
2. Preheat oven to 190°C / 380°F. Line a baking sheet with parchment paper or use a nonstick silicone baking sheet. 
Wash and dry sweet potato. Using a fork, poke holes all over. Place on baking sheet and bake for 60 minutes or until fork tender and sweet potato looks like it’s collapsed and oozing.
3. Carefully removed from the oven and let cool completely. You can cut it up into a few large pieces to speed up cooling.

Make chocolate syrup

1. Add all ingredients for the chocolate syrup in a medium pot.
2. Cook over medium heat, whisking constantly, until thickened.
3. Remove from heat and let cool before using. It will continue to thicken as it cools down.

Make pancakes

1. Scoop out sweet potato flesh and place in a food processor or blender. Discard the skin.
2. Add all the pancake ingredients except for whole wheat flour. Process until smooth.
3. Add whole wheat flour and pulse a few times and stop as soon as the flour is incorporated into the batter. Do not overmix.
4. Heat up a nonstick skillet over medium-low heat. Drop a spoonful of batter onto the skillet. Cook for 2 minutes on each side. Repeat with the rest of the batter.
5. Plate up your pancakes and top with sliced banana, roasted pecans and a drizzle of sugar-free chocolate syrup. Enjoy!