Sweet Potato Sheet Pan Protein Pancakes

Name: Sweet Potato Sheet Pan Protein Pancakes
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 Pancakes
Ingredients: 2 cups gluten-free rolled oats; 3 Tbsp protein powder; 1 Tbsp ground cinnamon; ½ tsp sea salt; 2 cups cooked sweet potato; 4 eggs; 6 egg whites; 2 Tbsp pure maple syrup

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings
12 Pancakes
Calories
129 kcal
Course
Breakfast
Cuisine
American

Sweet Potato Sheet Pan Protein Pancakes

Tyler Espinosa

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Sweet potato pancakes made easy in the blender and baked on a sheet pan. A low-fuss, delicious and healthful pancake recipe!

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Ingredients

Servings

2 cups gluten-free rolled oats
3 Tbsp protein powder
1 Tbsp ground cinnamon
½ tsp sea salt
2 cups cooked sweet potato mashed (about 2 medium sweet potatoes)
4 eggs
6 egg whites 1 cup + 1 Tbsp
2 Tbsp pure maple syrup optional

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Instructions

Cook your sweet potatoes using a method of your preference. I chop them into chunks and boil them for about 15 to 20 minutes, until they’re tender. While the potato is cooking, you can prepare the rest of the recipe (or cook the potato up to 4 days in advance)
Preheat the oven to 375 degrees F and line a large sheet pan with parchment paper.
Add the oats to a blender and blend until a flour forms - it’s fine if there are small chunks...you just want it to have a similar consistency as flour.
Add the remaining ingredients to the blender and blend until smooth.
Pour the pancake batter onto the parchment-lined baking sheet and smooth it into an even layer.
Bake for 20 to 24 minutes, or until the pancakes have set up and are cooked through - I do 22 minutes.
Remove the pancakes from the oven and allow them to cool for 5 minutes before slicing and serving.
Serve with your favorite toppings. I go with nut butter and honey and sometimes fresh fruit.