In a large mixing bowl, combine the eggs, olive oil, milk, and Greek yogurt. Whisk vigorously until the mixture is smooth and creamy, about 1-2 minutes.

Gradually sift in the self-rising flour to the wet mixture, whisking gently until just combined. Avoid overmixing; a few lumps are perfectly fine.

Carefully fold in the cooked sweet potato, sliced green onions, and shredded cheddar cheese, ensuring even distribution without losing airiness.

Preheat a non-stick skillet over low-medium heat and drizzle a little olive oil. Allow the oil to heat until it shimmers, about 2 minutes.

Pour about 1/4 cup of batter for each pancake onto the skillet, forming circles about 4 inches in diameter. Cover and cook until bubbles appear, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.

Transfer cooked pancakes to a warm oven set at 200°F (93°C) to keep warm while repeating the process with the remaining batter.