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Sweet Potato Sheet Pan Protein Pancakes

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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)
  2. Preheat the oven to 375 degrees F and line a large sheet pan with parchment paper.
  3. 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.
  4. Add the remaining ingredients to the blender and blend until smooth.
  5. Pour the pancake batter onto the parchment-lined baking sheet and smooth it into an even layer.
  6. Bake for 20 to 24 minutes, or until the pancakes have set up and are cooked through - I do 22 minutes.
  7. Remove the pancakes from the oven and allow them to cool for 5 minutes before slicing and serving.
  8. Serve with your favorite toppings. I go with nut butter and honey and sometimes fresh fruit.

Nutrition Information

Serving 1of 12 Calories 129kcal (6%) Carbohydrates 19g (6%) Protein 8g (16%) Fat 3g (5%) Fiber 3g (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 12Pancakes

Amount Per Serving

Calories 129

% Daily Value*

Serving 1of 12
Calories 129kcal 6%
Carbohydrates 19g 6%
Protein 8g 16%
Fat 3g 5%
Fiber 3g 12%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.