Preheat oven on a low temperature and line a heat-proof plate with kitchen paper.
Place rolled oats into a food processor and process until fine. Add flour, skim milk, eggs and sweet potato powder and pulse until combined.
Heat a non-stick crepe pan or frying pan over medium heat and spray lightly with oil. Add 2 tbs of hotcake mixture to the pan and cook for 30 seconds each side or until golden and cooked through. Place on prepared plate. Repeat with remaining mixture and keep warm for serving.
Meanwhile, add 1 tbsp olive oil to a large non-stick pan over medium-high heat. Add mushrooms and thyme and cook, stirring, for approximately five minutes. Turn off heat and stir through 3½ cups spinach to wilt.
Stack three hotcakes on each plate and add mushroom mixture. Top hotcake stacks with 2 poached eggs and season with pepper to taste. Serve with spinach leaves.