Blend the oats, sweet potato, eggs, cinnamon, nutmeg, and almond milk until smooth. Pour the mixture into a bowl, add the amaranth, and mix well. The batter should be neither too thick nor too runny.

Heat a little butter in a nonstick skillet or griddle. Pour the batter in medium circles. Cook on both sides, then cut into shapes with cookie cutters if desired.

Serve and top with honey or your favorite toppings.