Sweet Potato Protein Pancakes
Serves
2
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
For the sweet potato protein pancakes:
1 large sweet potato, cooked & mashed
7.9 oz (225 g) egg whites
1 oz (30 g) vanilla protein powder
1.2 oz (35 g) ground flaxseed
2 tsp baking powder
½ tsp pure vanilla extract
⅛ tsp sea salt
⅛ tsp ground cinnamon
1 tbsp coconut oil, for cooking
1 large sweet potato, cooked & mashed
7.9 oz (225 g) egg whites
1 oz (30 g) vanilla protein powder
1.2 oz (35 g) ground flaxseed
2 tsp baking powder
½ tsp pure vanilla extract
⅛ tsp sea salt
⅛ tsp ground cinnamon
1 tbsp coconut oil, for cooking
Nutrition
(Per Serving)
Calories
390
Fats
16 g
Protein
28 g
Carbs
34 g
Instructions
- In a blender, add all the ingredients for the pancakes, except for the coconut oil, and blitz until smooth.
- Add the coconut oil to a non-stick skillet and place over a medium-high heat. Pour ¼ of the pancake batter into the hot skillet and cook the pancake for 2-4 minutes, until bubbles start to appear in the center. Flip the pancake over and cook for a further 2-3 minutes, or until golden-brown and cooked through.
- Repeat the process with the remaining batter to make 2 large pancakes.
- Serve the pancakes warm with the chopped pecans and a drizzle of maple syrup.