Sweet Potato Protein Pancakes

Gluten-Free Dairy-Free Sweet Potato Protein Pancakes

I’m just going to put it out there and say that these Sweet Potato Protein Pancakes are some of the best pancakes that I have ever made – or have ever eaten for that matter! The mere thought of them makes my heart flutter. And the crazy part is that I probably never would’ve thought to attempt this recipe were it not for Adam’s complete infatuation deep fondness for a certain little hole in the wall diner that made these “incredibly good” sweet potato pancakes.

Sweet Potato Protein Pancakes

He calls it a liking , I call it a down right obsession, but nonetheless it was something that I heard a lot about. Every time Adam traveled to Lynchburg he would come back and rave about this little place called Market at Main that served these “amazing” sweet potato pancakes. It was something that he loved to order when he traveled there. Finally after hearing about these pancakes for so long I decided that I needed to create my own version! I knew I wanted to re-create this delicious dish that he loved so much but of course I had to do it my way 🙂

Gluten-Free Dairy-Free Sweet Potato Protein Pancakes

In creating this recipe I was working with three non-negotiables – these pancakes had to be gluten-free, they had to be healthy (no butter, no shortening, or other bad ingredients), and they had to taste incredible! Being dairy-free was just a happy added bonus 🙂 It was also important to come up with a recipe that had layers of flavors within it in order to add depth and round out the sweet potatoes’ intensity. I wanted these pancakes to taste unique and interesting – something more than just a sweet potato in pancake form.

Lastly, because I’m a sucker for protein, I just had to make these protein pancakes – I swear sometimes I feel like I need a protein powder intervention! As long as it tastes great right?!

Gluten-Free Dairy-Free Sweet Potato Protein Pancakes

Like I said these pancakes are on a level of their own. Light, fluffy and oh-so moist, with the heavenly flavor of roasted sweet potatoes taking center stage in every bite. In the background hints of fresh orange jump out, adding brightness and preventing the sweet potatoes from being too heavy or overwhelming. By using one of my absolute favorite gluten-free almond flours, a slight nuttiness is added to these pancakes, helping to deepen the complexity of the flavors even more.

And let’s not forget about the protein powder, who’s flavor is undetectable but provides a healthy dose of protein and helps to make these pancakes not only a breakfast item but something that you can snack on during the day.

In the end I have to say that the final product accomplishes everything that I set out to do and more!

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For this recipe you will need eggs, safflower oil, vanilla extract, jewel sweet potatoes, unsweetened almond milk, Splenda, orange zest, kosher salt, baking soda, gluten-free baking powder (Rumford is gluten-free), ground cinnamon, ground nutmeg, protein powder (my absolute favorite one to use is BPI whey protein powder in Vanilla Swirl), gluten-free oat flour (store-bought or home-ground), and gluten-free almond flour.

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TO MAKE THE PRE-BAKED SWEET POTATOES –  Take four medium to large sweet potatoes (I always make a couple extra to use during the week), scrub the outsides, cut the ends off and individually wrap in foil. Line a sheet pan with foil and bake the potatoes for about 1h30min at 400 degrees F. You will know when they’re done because the potatoes will soften and the sweet liquid that they release while baking will drip out and start to caramelize on the lined baking sheet pan.

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In a large mixing bowl, whisk together the eggs, safflower oil and vanilla extract until blended.

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Take two cups of the baked sweet potatoes and remove the skins, which will come off easily. Purée the skinless sweet potatoes with the unsweetened almond milk until everything is smooth and blended.

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Add the sweet potato mixture to the bowl and whisk everything together.

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Stir in the Splenda, orange zest, salt, baking soda, baking powder, cinnamon, and nutmeg, whisking after each addition.

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Whisk the protein powder into the bowl.

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Add the oat flour and almond flour, lightly whisking the flour in until just combined. Do not over mix.

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Heat a nonstick griddle or fry pan on low and spread a very thin layer of safflower oil over it (or spray with Pam). Ladle the batter onto the griddle – 1 1/2 ladles will get you 4 pancakes per griddle – each pancake will be about 1/4 cup of batter. The recipe will make about 14-15 pancakes in total.

Cook each pancake for about 2-4 minutes per side. You will know when to flip because the outer edges of the batter will begin to set and the bottom (cooking side) will turn a golden brown. Flip the pancake and cook for 2 more minutes on the second side. Remove the cooked pancakes and set aside.

Gluten-Free Dairy-Free Sweet Potato Protein Pancakes

Serve these delicious Sweet Potato Protein Pancakes stacked and topped with sugar-free maple syrup, pecans and some orange garnish – the pecans and orange garnish are incredible with the pancakes and re-inforce those bright and nutty flavors that were put in!

Sweet Potato Protein Pancakes
Author: 
Recipe type: Sweet Potato Protein Pancakes, Gluten-Free, Healthy Snack
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 14-15 pancakes
 
Ingredients
  • 2 extra-large eggs
  • ¼ cup safflower oil
  • 2 teaspoons vanilla extract
  • 2 cups cooked Jewel sweet potatoes, roasted and skinless
  • 1 cup unsweetened almond milk, (brand: Califia Farms)
  • ¼ cup Splenda
  • zest of 1 orange
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3 teaspoons gluten-free baking powder (brand: Rumford)
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 4 scoops (approx. 1 cup) BPI Protein Powder in Vanilla Swirl
  • ½ cup gluten-free oat flour (brand: Bobs Red Mill)
  • ½ cup gluten-free almond flour (brand: Bobs Red Mill)
Instructions
  1. TO MAKE THE PRE-BAKED SWEET POTATOES - Take 4 medium to large Jewel sweet potatoes (I always make a couple extra to use during the week), scrub the outside, cut the ends off and individually wrap in foil. Line a sheet pan with foil and bake the potatoes for about 1h30min at 400 degrees F. You will know when they're done because the sweet potatoes will soften and the sweet liquid that they release while baking will drip out and start to caramelize on the lined baking sheet pan.
  2. In a large mixing bowl, whisk together the eggs, safflower oil and vanilla extract until blended.
  3. Take 2 cups cooked sweet potatoes and remove the skins.
  4. Purée skinless sweet potatoes with unsweetened almond milk until everything is smooth and blended.
  5. Add sweet potato mixture to the bowl and whisk everything together.
  6. Whisk Splenda, orange zest, salt, baking soda and baking powder together.
  7. Whisk in cinnamon, and nutmeg.
  8. Whisk protein powder into bowl.
  9. Add oat flour and almond flour, lightly whisking the flour in until just combined. Do not over mix.
  10. Heat a nonstick griddle or fry pan on low and spread a very thin layer of safflower oil over it (or spray with Pam).
  11. Ladle batter onto griddle. 1½ ladles will yield 4 pancakes per griddle - each pancake will be about ¼ cup of batter. (The recipe makes about 14-15 pancakes in total.)
  12. Cook each pancake for about 2-4 minutes per side. (You will know when to flip because the outer edges of the pancake will begin to set and the bottom (cooking side) will turn a golden brown.)
  13. Flip the pancake and cook for 2 more minutes on second side.
  14. Remove the cooked pancakes and set aside. Repeat for the remainder batter.
  15. Serve pancakes stacked and topped with sugar-free maple syrup, pecans and orange garnish.

 

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2 thoughts on “Sweet Potato Protein Pancakes

    1. Crys Rappoli Radin Post author

      I couldn’t agree more! I’m obsessed with everything sweet potatoes 🙂 Hope you enjoy!!!

      Reply

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