Place sweet potatoes in a microwave safe dish; poke each a few times with a fork. Cook in the microwave on High for 6-8 minutes or until soft. Allow to cool before handling.
Chop zucchini into large chunks.
Purée cooked sweet potatoes in a blender; add zucchini, spinach, banana, eggs, vanilla, cinnamon, and oats. Blend well.
Heat a non-stick skillet over medium.
Pour batter by 1/8-cupfuls into the hot skillet. Heat until bubbly, then flip and continue to cook for 1-2 minutes until golden. Continue until all batter has been used.