Sweet Potato Protein Pancakes
The ultimate comfort food for breakfast! These Sweet Potato Protein Pancakes are fluffy, healthy, and packed with flavor. Indulge in a stack topped with your favorite ingredients for a perfect morning treat!
Equipment
- Blender
Ingredients
- 1 cup rolled oats
- 2 scoops collagen powder or protein powder
- 2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup mashed sweet potato (1 medium cooked sweet potato)
- 2 whole eggs
- 3 egg whites
- 1 tsp pure vanilla extract
Instructions
- Begin by cooking the sweet potato. You can choose to boil it for 20 to 25 minutes, roast it, or even microwave it. Once it's cooked and cooled, mash the sweet potato until smooth. Aim for about 1 cup of mashed sweet potato for the batter.
- In a blender, combine the rolled oats, ground cinnamon, baking powder, and sea salt. Blend these dry ingredients until they form a fine flour. If you have oat flour on hand, feel free to use 1 cup of that instead.
- Next, add the remaining ingredients to the blender: the mashed sweet potato, whole eggs, egg whites, and vanilla extract. Blend everything together until smooth and well combined. Don’t worry about over-blending; a little extra mixing is perfectly fine!
- Heat a skillet over medium heat on your stovetop and add enough oil to lightly coat the surface. This will help achieve that perfect golden color and prevent sticking.
- Pour the pancake batter onto the hot skillet. I typically use about a 1/4 to 1/3 cup of batter for each pancake. Cook until the edges firm up and bubbles form on the surface, about 3 minutes.
- Once the edges look set, flip the pancakes carefully using a spatula. Cook for an additional minute or two until they’re cooked through and golden brown on the other side.
- Once cooked, remove them from the skillet and keep them warm while you repeat the process with the remaining batter.
- Enjoy your Sweet Potato Protein Pancakes warm, topped with your favorite ingredients. I love serving them with mixed nut butter and a drizzle of pure maple syrup for a delicious finish!
Notes
- Tip 1: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave for a quick breakfast.
- Tip 2: You can freeze pancakes in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag. They’ll last for up to 2 months. Just pop them in the toaster when you’re ready to eat!
- Tip 3: Serve with a dollop of Greek yogurt and fresh berries for a refreshing twist. They also pair wonderfully with a scoop of nut butter!
- Tip 4: Feel free to experiment with spices! Adding nutmeg or a pinch of cardamom can elevate the flavor profile.
- Tip 5: Remember, each pancake can be quite filling. I recommend 2-3 pancakes per serving, depending on your appetite.