Sweet Potato protein pancakes

Sweet Potato Protein PancakesServings: 2 (about 6–8 medium pancakes total)
Prep time: 10 minutes
Cook time: 10–15 minutes
Approx. macros per serving (varies by brands): ~30–35g protein, 40–50g carbs, 5–10g fat

Ingredients

• 1 medium-large sweet potato (~200–250g), cooked and mashed (about ¾–1 cup mashed)

• 2 large eggs (or ½ cup liquid egg whites for lower fat/higher protein)

• 1 scoop (≈25–30g) vanilla or cinnamon protein powder (whey, plant-based, or collagen works)

• ½ cup rolled oats (old-fashioned or quick oats)

• 1 tsp baking powder

• ½–1 tsp ground cinnamon

• ¼ tsp salt (optional, enhances sweetness)

• 2–4 tbsp milk of choice (almond, oat, dairy, etc.) — add as needed for batter consistency

• Optional add-ins: dash of vanilla extract, pinch of nutmeg, or 1 tsp sweetener (honey/maple if desired)

Topping ideas

• Greek yogurt + berries

• Peanut/almond butter drizzle

• Sugar-free syrup or a little maple syrup

• Chopped nuts or seeds

Instructions

1. Cook the sweet potato (if not already done):

   • Microwave: Poke holes, cook 5–8 minutes until soft.

   • Bake: 400°F (200°C) for 40–50 minutes.

   • Boil: Cube and simmer 15–20 minutes.
     Let cool slightly, peel, and mash until smooth (no big chunks).

2. Add the mashed sweet potato, eggs, protein powder, oats, baking powder, cinnamon, and salt to a blender. Start blending on low, then increase speed until mostly smooth.

3. Add milk 1 tbsp at a time while blending until you get a thick but pourable pancake batter (thicker than classic pancakes but not dough-like). If too thick, add a splash more milk; if too thin, add a sprinkle of oats.

4. Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with cooking spray or a tiny bit of oil/butter.

5. Pour batter to form 3–4 inch pancakes. Cook 2–4 minutes until bubbles appear on the surface and edges look set.

6. Flip carefully (they're a bit more delicate due to no flour) and cook another 1–3 minutes until golden and cooked through.

7. Repeat with remaining batter. Keep cooked pancakes warm in a low oven if making a big batch.

8. Stack and serve hot with your favorite toppings!