This low carb/ high protein sweet potato pancake recipe is simple to make and tastes great. I also put cranberry in the batter to make them taste like a holiday treat, but they are perfect year round. Try these protein pancakes to enjoy a guilt free breakfast that will keep you satisfied all morning.
Sweet Potato Pancake Ingredients:
1 Pound (16oz) Cooked Plain Sweet Potato
4 Scoop Vanilla Protein
2 Cups of Egg Whites
1 Tsp. Cinnamon
½ Tsp. baking powder
½ Cup Dried Cranberries (Reduced Sugar)
Using a large skillet or flat pan, spray with a non stick cooking spray and place on the burner at medium-high heat. While skillet is heating, place all the high protein pancake ingredients and only ¼ cup of cranberries in blender. Turn on blender until ingredients turn into a puree. Then place the remainder of the cranberries in the mix. Using a large spoon, pour out enough of the high protein pancake batter to make 2 medium sized pancakes in the skillet. Be sure to spread the mixture evenly on the skillet so that it is flat. Allow the batter to heat and thoroughly cook on one side, then flip. Once the sweet potato pancake is fully cooked on both sides, place on a dish to cool. Continue this process until you have used all of the sweet potato pancake batter. Enjoy this high protein treat topped with some fresh fruit, Greek yogurt, agave nectar or create your own syrup at home with the topping recipe listed below.
High Protein Sweet Potato Pancake Recipe makes 4 servings-Calories Per Serving- 383
6 g Fat- 27 g Carbs- 54 g Protein
*Does not include topping
Sweet Potato Pancake Topping Ingredients (Optional):
2 Tbsp. Peanut Butter (Creamy)
2 Tbsp. Sugar Free or Low Sugar Preserves
1 Scoop Protein Powder
Optional Topping Mixing Instructions:
Mix 2 Tbsp. of Peanut Butter, 2 Tbsp. sugar free preserves, a scoop of protein with 2 Tbsp. of water in a small cup, place in the microwave for 10 seconds, then stir. Repeat until desired consistency is reached. Pour on top of sweet potato pancakes and enjoy.
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