Sweet Potato Protein Pancake Recipe

Ingredient Notes

Sweet Potatoes: I love adding mashed sweet potatoes to the pancake recipe, especially in the Fall. They add a depth of flavor and nutrients, and work perfectly in higher carb recipes, like pancakes and these sweet potato tortillas. Here are more sweet potato recipes! If you don’t care for sweet potato, you can swap with pumpkin or butternut squash. You can also just use bananas, like in my banana protein pancakes.

Egg Whites: Because I’m really focused on increasing the total protein in this recipe, I swap whole eggs with egg whites. You could use whole eggs for more of a dense, fluffy pancake, however. These pancakes will balance nicely with the mashed sweet potatoes, which are already heavy.

Cinnamon: Sweet potatoes and cinnamon just go so well together. Plus, adding cinnamon will increase the sweetness factor of your pancakes. You can leave it out or replace it with nutmeg if you’d prefer.

Flaxseed Meal: I add a bit of flaxseed meal to increase the omega-3s in this recipe, and it also helps to thicken the pancakes given the absence of egg yolks.

Vanilla Protein: Ah, the protein powder is pretty helpful in increasing the total protein of the pancakes without adding a ton more egg whites. I use Cleanish Vanilla Bean plant-based protein, which adds a touch of sweetness to the pancake recipe and goes well. Be sure to choose a protein powder that tastes good by itself and has simple ingredients to make sure it helps improve your pancakes.

How To Make Sweet Potato Protein Pancakes

I love how easy pancakes are to make and prep ahead. Here are the simple steps to follow to make these sweet potato protein pancakes:

1. Blend: Add all the ingredients, including the mashed sweet potatoes and protein powder, and except for the coconut oil to a blender and blend until very smooth.
2. Cook: Heat a skillet or griddle over medium to medium-high heat and melt a little coconut oil. Once the oil is melted, pour about ⅓ of a cup of the batter onto the hot griddle. Cook the pancake for 2-4 minutes, until the edges begin to turn from shiny to dull and bubbles appear in the center of that pancake.
3. Flip: Flip using a spatula and cook for 2-3 minutes or until golden brown is cooked through.
4. Repeat: Repeat with the remaining batter.
5. Serve: Top with chopped raw pecans and drizzle with pure maple syrup.

This is basically how I make all my protein pancakes.

How To Prep Ahead

Prepping protein pancakes for an easy breakfast or snack has been a game changer. We often have these pancakes awaiting us in the fridge to simple be reheated and enjoyed. Because we have added the protein powder, it’s a great high-protein snack during the week.

I’ll set some time aside, and cook 20-30 pancakes. I use this square griddle pan to make four pancakes at a time.

PRO TIP: Allow the pancakes to cool to room temperature, uncovered, in the meal prep container before storing them in the fridge to reduce condensation.

How To Store

I store this sweet potato pancake recipe in my favorite bulk meal prep containers. These storage containers are great for more oversized items that don’t need to be portioned out, but are helpful to make ahead — like rice, sweet potatoes, or protein pancakes. See my full guide to meal prep cpntaioners for more info.

I’ve found these pancakes will store in the fridge for up to 5-6 days in a good air-tight container. Since we usually have 3 pancakes per serving, that means one bulk meal prep will last us about 3-4 days with multiple people taking out the pancakes.

To reheat the pancakes, microwave for 1-2 minutes to heat through. So easy!

More Protein Pancake Recipe Faves

As you can see, I love protein pancakes. Here are more for you to check out and enjoy.