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High Protein Sweet Potato Pancakes


When you think of breakfast, do you think of warm, comforting dishes with just the right amount of sweet and savory? What if your breakfast could be be all those things, PLUS high in protein and fiber, and take just a few minutes to come together?! 

It can be! This recipe for Sweet Potato Protein Pancakes packs a whopping 6 grams of fiber and up to 28 (yes twenty eight!) grams of protein per serving. 

Mix up the batter the night before, store in the fridge, and have delicious pancakes whenever you want them, and don't wake anyone up with anything but the smell of these amazing breakfast treats. 

Serves 2


For the Pancakes:

1 large sweet potato, cooked & mashed

8 oz egg whites (1 cup liquid measure)

1 serving vanilla protein powder (usually about 30g)

3 tbsp ground flaxseed

2 tsp. baking powder

1⁄2 tsp. pure vanilla extract

1⁄8 tsp. sea salt

1⁄8 tsp. ground cinnamon

1 tbsp. coconut oil, for cooking


For Serving:

2 tbsp. chopped pecans, for garnish
2 tbsp. maple syrup, for serving





In a blender, add all the ingredients for the pancakes, except for the coconut oil, and blend until smooth.

Add the coconut oil to a non-stick skillet and place over a medium-high heat. Pour 1⁄4 of the pancake batter into the hot skillet and cook the pancake for 2-4 minutes, until bubbles start to appear in the center of the pancake. Flip the pancake over and cook for a further 2-3 minutes, or until golden-brown and cooked through.

Repeat the process with the remaining batter to make 4 large pancakes total.

To Make Ahead:

Sweet Potatoes: Wash sweet potatoes well, roast with skin on in the oven at 350℉ for one hour, or poke holes in the skin and microwave on a microwave safe plate for about 7-10 minutes (for one large potato), checking carefully to determine when completely soft and a fork easily pierces the potato.

Set aside to cool, then peel carefully and store cooked potatoes in an airtight container in the refrigerator. 

Pancakes: Prepare batter as directed, and transfer to an airtight container. Use the batter and make pancakes according to instructions within 2 days. Batter may thicken or slightly separate while refrigerated, simply give it a stir.  

OR Cook pancakes according to instructions and store cooked pancakes in the refrigerator up to three days in an airtight container. Warm in the toaster oven, in a pan, or in the microwave for about 30 seconds to one minute depending on the strength of your microwave. 


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