We are always looking for new and different nutrient-dense breakfast options for our kiddos- and I know from talking to many of you that you are, too! These sweet potato protein pancakes are easy to make, full of protein and fiber to keep your kids (and you) full and satisfied, inexpensive and can even be made using leftover sweet potatoes (how’s that for easy?!).
These pancakes remind me of fall in the best of ways- without a ton of heat while it’s still warmer (at least in my part of the world!). Add these to your meal plan, next week!
Sweet Potato Protein Pancakes
Makes 8-10 pancakes
1 cup rolled oats
1 medium sweet potato, peeled, diced and cooked (see instructions below) – about ¾ cup
2 tbsp water
½ cup egg whites
1 whole egg
1/2 tsp vanilla extract
1 tsp baking powder
¼ tsp sea salt
½ tsp cinnamon
3-4 tbsp maple syrup (add more if you like it a little sweeter)
Coconut oil or ghee to cook
To serve:
Maple Syrup
Chopped walnuts or pecans (optional)
- To cook sweet potato: Add sweet potato to a small pot and cover with cool water. Bring to a boil and simmer for 12-15 minutes, until very soft. Drain well and let sit for 2-3 minutes to allow excess water to evaporate. Alternately, use a steamer basket with 2” of water and cook for 10-12 minutes until soft. Drain, remove lid and let sit 2-3 minutes to allow excess water to evaporate.
- Add 1 cup of oats to blender. Blend into a fine meal. Remove and set aside.
- Add cooked and drained sweet potato and 2 tbsp water to blender. Blend well into a thick paste.
- Add remaining ingredients and blend until smooth.
- Heat coconut oil or ghee to a large sautee or cast iron pan. Heat to medium high. Once piping hot (but not smoking), add pancakes and cook for 1-2 minutes per side until lightly golden around the edges. Serve with lots of maple syrup and chopped nuts if desired.
Chef’s Notes:
- Make this ahead of time using 3/4 cup leftover baked, steamed or mashed sweet potatoes (if sweet potatoes are mashed, leave water out). Continue with steps 2-5.
Sweet Potato Protein Pancakes
- Prep Time: 15 mins
- Cook Time: 2-4 mins
- Total Time: 43 minute
- Yield: 8–10 pancakes 1x
Ingredients
1 cup rolled oats
1 medium sweet potato, peeled, diced and cooked (see instructions below) – about ¾ cup
2 tbsp water
½ cup egg whites
1 whole egg
1/2 tsp vanilla extract
1 tsp baking powder
¼ tsp sea salt
½ tsp cinnamon
3–4 tbsp maple syrup (add more if you like it a little sweeter)
Coconut oil or ghee to cook
To serve:
Maple Syrup
Chopped walnuts or pecans (optional)
Instructions
- To cook sweet potato: Add sweet potato to a small pot and cover with cool water. Bring to a boil and simmer for 12-15 minutes, until very soft. Drain well and let sit for 2-3 minutes to allow excess water to evaporate. Alternately, use a steamer basket with 2” of water and cook for 10-12 minutes until soft. Drain, remove lid and let sit 2-3 minutes to allow excess water to evaporate.
- Add 1 cup of oats to blender. Blend into a fine meal. Remove and set aside.
- Add cooked and drained sweet potato and 2 tbsp water to blender. Blend well into a thick paste.
- Add remaining ingredients and blend until smooth.
- Heat coconut oil or ghee to a large sautee or cast iron pan. Heat to medium high. Once piping hot (but not smoking), add pancakes and cook for 1-2 minutes per side until lightly golden around the edges. Serve with lots of maple syrup and chopped nuts if desired.
Notes
- Make this ahead of time using 3/4 cup leftover baked, steamed or mashed sweet potatoes (if sweet potatoes are mashed, leave water out). Continue with steps 2-5.
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