Healthy, fluffy Sweet Potato Protein Pancakes. Inspired by the fact that I don’t like sweet potato pie. It’s mushy, never the right temperature and kind of boring in the grand scheme of desserts.
When my giant southern family got together during holidays, sweet potato pie always made an obligatory appearance. But it was like the kid you only invite to the party because your mom made you. Yeah, he’s there. People acknowledge him. But only until the cool kid shows up (you know, red velvet cake).
However, ever since I’ve cut back on refined sugar and processed foods over the years, the simple flavors found in sweet potato pie have piqued my interest a little more. So I’ve done away with the mushy, over-sweetened stuff found in the pies and kept the naturally-sweet and perfectly-spiced elements to bring you sweet potato protein pancakes.
So let’s spice up your stay-at-home brunch plans with a handful of ingredients you probably have in your kitchen already.
How to make Sweet Potato Protein Pancakes
Let me tell you, it’s unbelievably easy. You’ll want to bake your sweet potatoes until you can pierce through them with a fork. Then, you’ll let them cool. Finally, you’ll mix all of the ingredients together to make this rich, veggie-based batter.
I never knew I could be so attracted to a skillet of pancakes, but here we are. What I’m mostly into about these beauties though, is that they’re indulgent without any refined carbs or processed sugar. Also, any extras can be frozen and popped in the oven throughout the week. You know what that means: healthy breakfast on the go.
Sweet Potato Protein Pancakes
Tender baked sweet potatoes, your favorite protein powder, eggs and spices are mixed together and baked to protein-packed pancake perfection for all those mornings you want to go to brunch but don’t actually feel like going anywhere.
Ingredients
- 1 cup baked sweet potato ~1.5 medium
- 3 scoops protein powder (I used Tone it Up, Vanilla)
- 6 eggs large
- 3 tbsp almond milk
- 3/4 tsp ground ginger
- 3/4 tsp ground turmeric
- 1 1/2 tsp ground cinnamon
- 1/4 + 1/8 tsp baking powder
- 1 pinch nutmeg
- 2 tbsp cooking oil
Instructions
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Preheat oven to 350°
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Bake sweet potatoes until tender, about one hour. Let cool slightly.
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Add 1/2 of cooking oil to skillet, on medium-low heat (that part is important)
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Mash cooked sweet potatoes in large bowl, add almond milk and mix in. Add remaining ingredients to bowl. Stir until a batter is formed.
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Pour batter into skillet and flip once bubbles form (be patient, these pancakes cook low and slow). Add remaining oil as needed between batches.