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Sweet Potato Protein Pancakes

  • Author: Kristin Dovbniak
  • Prep Time: 15 mins
  • Cook Time: 2-4 mins
  • Total Time: 0 hours
  • Yield: 8-10 pancakes 1x



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 
34 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)


  1. 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. 
  2. Add 1 cup of oats to blender. Blend into a fine meal. Remove and set aside. 
  3. Add cooked and drained sweet potato and 2 tbsp water to blender. Blend well into a thick paste. 
  4. Add remaining ingredients and blend until smooth. 
  5. 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.


  • 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.