Sweet Potato Protein Pancakes
Sweet potatoes seem to be one of those love ‘em or hate ‘em kinda things and… I looove sweet potatoes! I had some canned sweet potato and wanted to create a protein pancake that tasted awesome and still had a good texture. A lot of sweet potato protein pancake recipes can have a really wet, flat and just weird texture to them, so I wanted to get some fluff! I think these turned out pretty well if I do say so myself and they’re pretty darn healthy too! You might even call them “comfort food.” 🙂 They make a great breakfast, but you could really have them any time of day. One option would be to make a big batch at one time and freeze the extras so you have a good snack on the go whenever it’s needed!
I didn’t include any “extras” in the batch I made since I really just prefer it plain and simple, but feel free to add pecans or even chocolate chips to the batter if you like. You can top with your favorite fruit and even a little yogurt if you like, with a sprinkling of cinnamon to finish it off perfectly. If you don’t have any canned sweet potato, you can boil a whole sweet potato for about 10 minutes and just peel the skin off before mashing the softened potato.
- 1/2 cup mashed sweet potato (canned, or you can boil a potato to soften)
- 1/4 cup oat flour (can add a little extra if batter is too runny)
- 1 scoop vanilla protein powder
- 1 tablespoon coconut flour
- 1/2 cup almond milk
- 1 egg
- 1 teaspoon cinnamon + dash extra
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/8 teaspoon nutmeg
- A couple drops of stevia if desired (will likely only need if using unsweetened almond milk)
- 2 teaspoons coconut oil to grease pan
- Preheat large skillet over medium-low heat and add a teaspoon of coconut oil to grease pan. You may need to lightly spray with some non-stick cooking spray to keep pancakes from sticking.
- Mix all ingredients together in medium-sized bowl until well combined and break up any lumps.
- Pour batter into approximately 6 inch sized pancakes and cook until “set” and bubbles are forming in pancakes, about 3-5 minutes. These pancakes will take a bit longer to cook than traditional pancakes, so be patient!
- Once pancake has set and solidified enough to flip, turn over and cook on the other side for another 3-4 minutes.
- Repeat with remaining batter.
- Serve with fruit, yogurt, or just a dash of cinnamon and enjoy! I find that folding them over and eating like a taco is my favorite way to gobble these up. 🙂
- (about 3.5 pancakes)
- Total Calories: 282
- Protein: 20.5g
- Carbs: 27g
- Fat: 10g