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Ingredients
Sweet potato protein pancakes:
- 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
- â…› tsp. sea salt
- â…› tsp. ground cinnamon
- 1 tbsp. coconut oil, for cooking
To serve:
- 2 tbsp. chopped pecans, for garnish
- 2 tbsp. maple syrup, for serving
Prep Time:
5
Minutes
Directions
Cook Time:
10
Minutes
- 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 ÂĽ of the pancake batter into the hot skillet and cook the pancake for 2-4 minutes, until bubbles start to appear in the centre of the pancake. 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.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
