Save It Fluffy and nutritious Cinnamon Sweet Potato Protein Pancakes combine mashed sweet potato, high-protein powder, and a dash of cinnamon for a wholesome breakfast option. These pancakes are ideal for busy mornings or for fueling up after a workout, delivering comfort and nutrition in every bite.
I first discovered the magic of sweet potato in pancakes while experimenting with healthy breakfast recipes after early morning workouts. I love how these pancakes stay moist and fluffy, and my family requests them nearly every weekend!
Ingredients
- Cooked and mashed sweet potato: 1 cup (about 1 medium sweet potato)
- Eggs: 2 large
- Milk: 1 cup, dairy or unsweetened non-dairy
- Maple syrup: 1 tablespoon, optional
- Vanilla extract: 1 teaspoon
- Protein powder: 1/2 cup, vanilla or unflavored
- Oat flour or whole wheat flour: 3/4 cup
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Salt: 1/4 teaspoon
- Coconut oil or butter: 1 tablespoon, for greasing the pan
Instructions
- Mix wet ingredients:
- In a large bowl, whisk together the mashed sweet potato, eggs, milk, maple syrup, and vanilla extract until smooth.
- Combine dry ingredients:
- In a separate bowl, stir together protein powder, oat flour, baking powder, baking soda, cinnamon, and salt.
- Combine wet and dry mixtures:
- Add dry ingredients to wet ingredients and mix until just combined. If the batter is too thick, add more milk. Avoid overmixing.
- Heat skillet and grease:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
- Cook pancakes:
- Pour about 1/4 cup of batter per pancake onto pan. Cook for 2 to 3 minutes, until bubbles appear and edges are set.
- Flip and finish cooking:
- Flip pancakes and cook for an additional 2 minutes until golden brown and cooked through.
- Repeat and serve:
- Repeat with remaining batter, greasing pan as needed. Serve warm with extra maple syrup, nut butter, or fruit.
Save It My kids love helping mix the batter, and taking turns flipping the pancakes is now a fun family tradition in our kitchen. Weekend brunches have never been more delicious!
Required Tools
Mixing bowls, whisk, non-stick skillet or griddle, spatula, measuring cups and spoons are all you need for this simple recipe.
Allergen Information
This recipe contains eggs and milk (if using dairy). For gluten-free pancakes, use certified gluten-free oat flour and thoroughly check your protein powder and milk alternatives for allergens.
Nutritional Information
Each serving (2 pancakes) provides about 210 calories, 5 g fat, 28 g carbohydrates, and 13 g protein for a balanced breakfast.
Save It Enjoy your nourishing pancakes warm, with your favorite toppings. Start your day right or refuel post-workout with a batch of these wholesome treats!
Common Questions About Recipes
- → Can I use non-dairy milk for these pancakes?
Yes, any unsweetened non-dairy milk such as almond, oat, or soy works perfectly and keeps the pancakes dairy-free.
- → Is it possible to make these gluten-free?
Choose certified gluten-free oat flour and protein powder to ensure your pancakes are gluten-free.
- → How do I make the pancakes lower in carbs?
Replace oat flour with almond flour and add one extra egg to help bind the batter with fewer carbs.
- → What can I add for extra flavor?
Mix in chopped nuts, chocolate chips, or fresh berries to the batter for additional taste and texture.
- → Do these pancakes freeze well?
Yes, freeze leftovers in a single layer. Reheat in a toaster or microwave for a quick meal anytime.
- → Can I use any protein powder flavor?
Vanilla or unflavored protein powders work best, but chocolate can be used for a richer, sweeter result.