This grain-free Sweet Potato Protein Pancake Recipe tastes like sweet heaven and is so good for you. Give them a try and see for yourself!
In This Post You'll Find:
I absolutely love these sweet potato protein pancakes. They combine all the best flavors of Fall in one of my all-time favorite breakfasts.
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.
4 Delicious Protein Pancake Recipes Video
Ingredient Notes
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. Be sure to choose a protein powder that tastes good by itself and has simple ingredients to make sure it helps improve your pancakes. For more help on protein powder check out my post on Protein Powder | The Ultimate Guide For Beginners.
How To Make Sweet Potato Protein Pancakes
I love how easy pancakes are to make and prep ahead. Here are the simple steps to follow to make these sweet potato protein pancakes:
- Blend: 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.
- Cook: 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.
- Flip: Flip using a spatula and cook for 2-3 minutes or until golden brown is cooked through.
- Repeat: Repeat with the remaining batter.
- Serve: Top with chopped raw pecans and drizzle with pure maple syrup.
This is basically how I make all my protein pancakes.
How To Prep Ahead
Prepping protein pancakes for an easy breakfast or snack has been a game changer. We often have these pancakes awaiting us in the fridge to simple be reheated and enjoyed. Because we have added the protein powder, it's a great high-protein snack during the week.
I'll set some time aside, and cook 20-30 pancakes. I use this square griddle pan to make four pancakes at a time.
PRO TIP: Allow the pancakes to cool to room temperature, uncovered, in the meal prep container before storing them in the fridge to reduce condensation.
How To Store
I store this sweet potato pancake recipe in my favorite bulk meal prep containers. These storage containers are great for more oversized items that don't need to be portioned out, but are helpful to make ahead -- like rice, sweet potatoes, or protein pancakes. See my full guide to meal prep containers for more info.
I've found these pancakes will store in the fridge for up to 5-6 days in a good air-tight container. Since we usually have 3 pancakes per serving, that means one bulk meal prep will last us about 3-4 days with multiple people taking out the pancakes.
To reheat the pancakes, microwave for 1-2 minutes to heat through. So easy!
More Protein Pancake Recipe Faves
As you can see, I love protein pancakes. Here are more for you to check out and enjoy.
Sweet Potato Protein Pancakes
Equipment
- blender
- Griddle
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
Sweet Potato Protein Pancakes:
- 1 large sweet potato (to yield ¾ cup, mashed), cooked
- 1 cup egg whites
- ¼ cup 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
- In a blender, add all the ingredients except for the coconut oil.
- Blend this until very smooth.
- 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.
- 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.
- 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.
- Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
- Repeat with remaining batter.
- To serve, you can top with some chopped raw pecans and drizzle with pure maple syrup.
Video
Notes
- You could just mix this all together and they’ll be lumpy, but I like them smooth so I use a blender.
- For the protein, you can use whatever one you prefer.
- 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.
Tara Apking
These are great! I didnt have any flaxseed meal but I did have chia seeds and I ground them up, it worked perfectly.
I also added a smidge more cinnamon because I love it. These fill you up and taste delicious. I will make these pancakes often...thank you