Sweet Potato Protein Pancakes
User Reviews
4.7
Sweet Potato Protein Pancakes
Description
This recipe starts with cooking and mashing a medium sweet potato, which provides moisture, natural sweetness, and dense texture. Rolled oats are ground in a blender to form oat flour, then combined with collagen or protein powder, cinnamon, baking powder, and salt. Eggs and vanilla extract contribute structure and flavor. The blended batter is poured onto a heated and lightly oiled skillet in portions and cooked until the edges firm up, then flipped and cooked until fully set.
The resulting pancakes have a subtle sweetness and a balanced protein content thanks to the added powder. The oats provide body and chew, while the sweet potato adds both flavor and nutrients. They can be served topped with nut butter and pure maple syrup, complementing the cinnamon notes. Opting for unsweetened protein powder allows control over sweetness and flavor in the pancakes.
This recipe is versatile for those looking to add plant- and animal-based proteins into their breakfast pancakes without complicated ingredients.
Ingredients
- 1 cup rolled oats
- 2 coops collagen powder or protein powder*
- 2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt sea salt
- 1 cup sweet potato 1 medium cooked sweet potato, mashed
- 2 whole egg
- 3 egg white
- 1 tsp vanilla extract pure
Instructions
- Begin by cooking the sweet potato. You can boil for 20 to 25 minutes on the stove top, roast it or microwave it. Once cooked and cooled, mash the sweet potato. You will need 1 cup of mashed sweet potato.
- Add the oats, ground cinnamon, baking powder, and sea salt (dry ingredients) to a blender and blend until a flour forms (note: you can also use 1 cup of oat flour if you have it on hand).
- Add the remaining ingredients to the blender and blend until smooth and combined. Don’t worry about over-blending!
- Heat a skillet over medium heat on the stove top and add enough oil to lightly coat the surface.
- Pour pancake batter onto the hot skillet (I use about ¼ to ⅓ cup of batter per pancake) and cook until the sides firm up, about 3 minutes. Flip and cook an additional minute or two, until cooked through.
- Enjoy sweet potato rolled oat protein pancakes with choice of toppings - I like mixed nut butter and pure maple syrup.
Notes
- Protein powder is optional; using unflavored collagen or goat whey protein powder keeps the pancakes mild and unsweetened.
- Vanilla protein powder can be used to add extra flavor if desired.
- Sweet potato can be cooked by boiling, roasting, or microwaving before mashing.
- Cooking pancakes over medium heat and flipping when edges firm ensures even cooking without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 1of 8 | |
| Calories | 94kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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