Paleo Sweet Potato Protein Pancakes
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
serving
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Ingredients
- 3 oz sweet potato (chopped)
- 2 whole eggs
- 1/2 banana
- 1 serving vanilla protein powder
- 1 tbsp Chia Seeds
- 1 packet Stevia (for natural sweetness)
- 1/2 to 1 tbsp Coconut Oil
- 1/4 cup blueberries
- 1 tbsp almond butter
- 1 dash Cinnamon
Ingredients
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Instructions
- The first step is to cook the sweet potatoes. Add 2 cups of water to a pot and boil over high heat.
- While the water is heating up, peel off the skin and cut 3 oz of sweet potatoes into cubes.
- Once the water is boiling, add the sweet potatoes to the pot. Boil for 6-7 minutes until they get soft and mushy. This will prepare them to be blended up. Remove the sweet potatoes from the water.
- Once the sweet potatoes are cooked, in a blender add 2 whole eggs, 3 oz of cooked sweet potato, 1/2 banana, 1 serving of vanilla protein powder, 1 tbsp of chia seeds (a great source of healthy fats), and a packet of natural stevia for sweetness.
- Blend that bad boy up until it reaches a smooth consistency of a traditional pancake batter.
- Now it's time to cook the pancakes in coconut oil. Grease up and cover the bottom of the pan with 1/2 tbsp of coconut oil and heat the pan over medium heat.
- Before adding the pancake batter, here's a little trick to know when the pan is heated properly. Once the coconut oil is melted and the pan is fully greased, put a little bit of water on your fingers, then speckle it on the pan. If the water starts to immediately bubble and boil, that's when you know the pan is heated and ready for the batter.
- Pour a 1/4 cup disc sized amount of pancake batter on the pan and cook for approximately 2-4 minutes, depending on the heat.
- After 2-4 minutes, flip the pancake. To ensure you don't make a messy flip, quickly scoop the spatula under the entire pancake, then flip it over. The cooked side should look golden brown.
- Cook for another 1-3 minutes, then remove it from the pan and add it to a plate.
- Repeat these steps for the remainder of the pancake batter.
- While the last pancake is cooking, it's time to make a sandwich with the cooked pancakes. Spread approximately 1/2 tsp of almond butter on the bottom pancake then place 8 blueberries on top.
- Add another pancake on top to make a sandwich, followed by another 1/2 tsp of almond butter and blueberries. Do this for all the remaining pancakes.
- Finally, add a sprinkle of cinnamon over top of the pancakes to add a nice splash of color.
Recipe Notes
Nutrition Information (per 3-4 pancake serving):
Calories: 625
Protein: 44 g
Carbohydrates: 47 g
Fat: 29 g