You’ll love this sweet potato pancake recipe if you like sweet potatoes. They are not just for baking or frying. Sweet potatoes are also packed with beta-carotene, which can offer antioxidant protection for the skin.

Serves: 2 (2 large pancakes per serving)

Prep: 5 mins, Cook: 10 mins

Kcal: 390, Fats: 16g, Carbs: 34g, Protein: 28g, Fiber: 6g

Ingredients

For the protein pancakes mix:

• 1 large sweet potato, cooked & mashed

• 7.9 oz. (225g) egg whites

• 1 oz. (30g) vanilla protein powder

• 1.2 oz. (35g) 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

To serve:

• 2 tbsp. chopped pecans for garnish

• 2 tbsp. maple syrup for serving

Directions

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 medium-high heat.

Pour ¼ of the pancake batter into the hot skillet and cook the pancake for 2-4 minutes, until bubbles appear in the pancake's 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.