Sweet Potato Protein Pancakes
These pancakes are gluten-free and are PACKED full of nutrition: vitamin A, vitamin C, B vitamins, niacin, fiber, and protein kaPOW! I made them using only a handful of ingredients too. Protein pancakes simply can NOT get any better than this. I dare you to try these and tell me you’ve tried better protein pancakes. Anywhere.
Before I give you the recipe, let me share with you a secret. The secret to great-tasting, moist, and fluffy protein pancakes. It’s this: All delicious protein pancakes contain a ‘moisturizer’ (or moisturiSer) and some kind of ‘flour’.
Moisturizing is KEY for making protein pancakes. If you don’t moisturize your batter, the chance of you ending up with dry and rubbery pancakes is high. If you don’t moisturize your batter, you’ll get protein pancakes that feel (and in some cases taste!) like shoe soles.
This is especially likely to happen if the protein you’re using to make them is whey. That’s because whey has the propensity to take over your pancake batter and ‘rubberize’ the whole thing up. You probably know what I mean if you’ve ever tried frying up just whey + egg whites = you get a sad rubbery excuse for a pancake.
To avoid this, moisturize. Always.
What do I mean by this? I mean that you add a moisturizer to your batter. Something like banana, sweet potato, or even applesauce (see image below). These are GREAT moisturizers.
Besides needing to moisturize, you also need a flour of some kind so that you get something other than the whey giving the body to your pancakes.
Those two things are key: moisturizer + flour. I bang on about this like crazy whenever I run our Protein Pow workshops. I even created a character, The Exclamation Mark ‘Man’, who points at moisturizers on the workshop printouts I give out. Here he is. I’d ask you to say hi but I won’t, he’s mean, hehehe. Take note of the flours in the image here too:
Which brings me to these pancakes: the moisturiser they contain is… sweet potatoes!
Here’s the recipe, it features only three ingredients:
1/8 cup whey protein powder
1 tbsp gluten-free oats
1 tbsp coconut flour
1/4 cup liquid egg whites (I used Two Chicks)
1 small (100g) sweet potato, baked until soft
1. Blend everything together until you get a THICK batter. If it’s in any way too watery, add a bit more of the oats.
2. Fry up on a HOT (properly) nonstick pan with some low-cal spray on it or coconut oil.
3. Turn the heat down to medium and flip when bubbles start to appear on the pancakes’ surface.
4. Serve up with your syrup or topping of choice!
If you’d like, you can add nuts to your batter – or even dark chocolate chips – before frying. You can also add cinnamon, coconut flakes, flaxseed… anything you like best really!