These Sweet Potato Protein Pancakes are made with protein-rich ingredients like cottage cheese and eggs. No protein powder required and they make a great breakfast or post workout snack.
I made these on Monday because we didn’t go grocery shopping over the weekend and I needed something for lunch. We had a couple of leftover baked sweet potatoes from dinner on Saturday night… plus some cottage cheese… and we always have eggs. From that, these pancakes were born. I had no idea whether they’d work or not when I started making them, but we have a winner!
A few things to note about these pancakes before we go any further.
- If you’re looking for fluffy, traditional pancakes, these are not them.
- There is no protein powder in these pancakes. They’re high in protein thanks to the other ingredients.
- Not everyone will like these. They make hubby gag because he hates the texture of stuff like this. Since they’re not made with flour, they are a little “wet” in the middle…but if you’re patient while cooking them, they will set up and you can easily flip them like regular pancakes.
- These do not taste like cottage cheese.
Here’s how you make them:
Sweet Potato Protein Pancakes
A high protein, lower-carb breakfast option!
- 2 eggs
- 1/4 cup oats
- 1/2 cup cottage cheese
- 1/2 cup cooked, mashed sweet potato
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tsp sugar or other sweetener (optional)
- cinnamon, to taste
- peanut butter, for drizzling (optional)
- In a high-powered blender, combine all ingredients and blend until smooth.
- Pour into a greased pan or griddle over medium heat.
- Let sit for 3-4 minutes before flipping.
- Flip carefully and let cook another 2-3 minutes.
- Flip again and let cook for 2 more minutes.
Patience is the key when cooking these. Pour in the batter, let them sit for 4-5 minutes, flip them and let them sit for a few minutes. Then, flip them again and let them cook a little more. You can’t have your heat too high otherwise they will burn, but the longer cooking time helps them solidify a bit more in the middle. I’m not really sure if you need the baking soda in this recipe. I accidentally put it in instead of baking powder. When I realized, I just added the baking powder, as well, and it worked just fine.
I think these taste fabulous. If you don’t like the taste of eggs, you probably won’t like these. They actually remind me of a very eggy french toast, which I love and hubby hates. Enjoy these drizzled with nut butter or your favorite pancake topping.
I was curious how many grams of protein were actually in these pancakes so I put the recipe into MyFitnessPal and here’s what it said:
So, you could share or eat the whole batch like I did.
Note: I didn’t use any sweetener and thought they were fine, but some might like them sweeter. You could also try using 1/2 cup oats instead of only 1/4 cup. Note the nutrition calculation doesn’t include the peanut butter drizzle or whatever you use to grease the pan. I’m including it mostly to show you that you’ll get 15-30 grams of protein depending on how many of these you eat! My batch made 8 medium pancakes.Craving pancakes but want more protein? Try Sweet Potato Protein Pancakes from @leangrnbeanblog!Click To Tweet