Sweet Potato Protein Pancakes

This grain-free Sweet Potato Protein Pancakes recipe tastes like sweet heaven and is so good for you. Give them a try and see for yourself! 

If you're on the hunt for more easy to make protein pancake recipes, check out my Chocolate Protein Pancakes, 4 Easy Protein Pancake Recipes, and Banana Protein Pancakes.

One of the biggest hacks I've found to enjoy my clean eating lifestyle has been to turn pancakes into a meal I can eat every day if I want. For so long, I would avoid pancakes because they were too high in empty carbs.

But, not anymore! Now, I can enjoy these delicious sweet potato protein pancakes, which are full of whole ingredients and are much higher in protein than regular pancakes. I mostly enjoy these pancakes as a high-protein snack, but they'd make a delicious breakfast as well.

If you like my Sweet Potato Protein Pancake, then you will like my Banana Protein Pancakes and my Lemon Blueberry High Protein Pancakes as another naturally sweet and filling option.

Ingredients For Sweet Potato Protein Pancakes

Sweet Potatoes: I love adding mashed sweet potatoes to the pancake recipe, especially in the Fall. They add a depth of flavor and nutrients, and work perfectly in higher carb recipes, like pancakes and these Sweet Potato Tortillas. Here are more Sweet Potato Recipes! If you don't care for sweet potato, you can swap with pumpkin or butternut squash. You can also just use bananas, like in my Banana Protein Pancakes.

Egg Whites: Because I'm really focused on increasing the total protein in this recipe, I swap whole eggs with egg whites. You could use whole eggs for more of a dense, fluffy pancake, however. These pancakes will balance nicely with the mashed sweet potatoes, which are already heavy.

Cinnamon: Sweet potatoes and cinnamon just go so well together. Plus, adding cinnamon will increase the sweetness factor of your pancakes. You can leave it out or replace it with nutmeg if you'd prefer.

Flaxseed Meal: I add a bit of flaxseed meal to increase the omega-3s in this recipe, and it also helps to thicken the pancakes given the absence of egg yolks.

Vanilla Protein: Ah, the Protein Powder is pretty helpful in increasing the total protein of the pancakes without adding a ton more egg whites. I use Cleanish Vanilla Bean Plant-Based Protein, which adds a touch of sweetness to the pancake recipe and goes well. Be sure to choose a protein powder that tastes good by itself and has simple ingredients to make sure it helps improve your pancakes.

Step By Step Instructions

Step 1: Add all the ingredients, including the mashed sweet potatoes and protein powder, and except for the coconut oil to a blender and blend until very smooth.

Step 2: Heat a skillet or griddle over medium to medium-high heat and melt a little coconut oil. Once the oil is melted, pour about ⅓ of a cup of the batter onto the hot griddle. Cook the pancake for 2-4 minutes, until the edges begin to turn from shiny to dull and bubbles appear in the center of that pancake.

Step 3: Flip using a spatula and cook for 2-3 minutes or until golden brown is cooked through.

Step 4: Repeat with the remaining batter.

Step 5: Top with chopped raw pecans and drizzle with pure maple syrup.

Sweet Potato Protein Pancakes

Lacey Baier

These grain-free Sweet Potato Protein Pancakes taste like sweet heaven and are so good for you, too! Give them a try and see for yourself!

🖨️ Print Recipe 📌 Pin Recipe

PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

COURSE

Breakfast

CUISINE

American

SERVINGS

8 pancakes

CALORIES

109 kcal

Ingredients

1x 2x 3x

• Sweet Potato Protein Pancakes:
• 1 large sweet potato (to yield ¾ cup, mashed), cooked
• 1 cup egg whites
• ¼ cup Cleanish vanilla protein powder
• ¼ cup flaxseed meal
• 2 teaspoon baking powder
• ½ teaspoon pure vanilla extract
• ⅛ teaspoon sea salt
• ⅛ teaspoon ground cinnamon
• 1 tablespoon coconut oil, for cooking
• chopped raw pecans, for garnish
• pure maple syrup, for serving

Instructions

1. 1

   In a blender, add all the ingredients except for the coconut oil.

2. 2

   Blend this until very smooth.

3. 3

   To cook these sweet potato protein pancakes, heat a skillet or griddle over medium to medium-high heat and melt a little coconut oil. You could also use some organic, grass-fed butter.

4. 4

   Once the oil is melted, pour about ⅓ of a cup of the batter onto the hot griddle. This will make approximately 4 in pancakes, which is what we prefer in our house.

5. 5

   Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.

6. 6

   Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.

7. 7

   Repeat with remaining batter.

8. 8

   To serve, you can top with some chopped raw pecans and drizzle with pure maple syrup.

VIDEO

NOTES

• To store these pancakes, keep them in an air-tight container. They’ll be fresh to use for up to 3-4 days in the fridge if you reheat them or can be frozen up to 2 months.
• Allow the pancakes to cool to room temperature, uncovered, in the meal prep container before storing them in the fridge to reduce condensation.

NUTRITION

Serving:

1 Pancakes

Calories:

109 kcal

Carbohydrates:

11g

Protein:

7g

Fat:

1g

Saturated Fat:

2g

Cholesterol:

7mg

Sodium:

121mg

Potassium:

349mg

Fiber:

3g

Sugar:

2g

📷

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