In a large mixing bowl, whisk together the eggs, olive oil, milk, and Greek yogurt until well combined and smooth.
Gradually add in the self-rising flour to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
If you're using sweet potato, fold it into the batter now, along with the green onions and cheddar cheese.
Preheat your non-stick skillet over medium heat. Lightly grease the skillet with olive oil if desired.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
Remove the pancakes from the skillet and serve them warm. They pair beautifully with Greek yogurt or hot sauce.
