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Recipe: Sweet Potato Protein Pancakes


Athletes love pancakes! Therefore, I knew that I needed a pancake recipe in my book Essential Sports Nutrition. However, I didn't want just a simple pancake recipe. When I make pancakes, I typically keep it super simple (basic ingredients) or I use a box of Kodiak cakes (which also works great for traveling) but I wanted something a bit more nutritionally complete to help meet the needs of an active individual.

Joey mentioned to me about her sweet potato pancake recipe that included cottage cheese. At first I was skeptical.....I love cottage cheese but in pancakes??? But these pancakes came out amazingly well! Satisfying, protein-packed and a perfect option for an on-the-go snack or for breakfast. Enjoy!

Sweet Potato Protein Pancakes
Yield 10 (4 1/2 inch pancakes)
Prep: 15 minutes
Cook: 15 minutes

Ingredients
  • 2 sweet potatoes
  • 1 cup gluten-free rolled oats
  • 1 cup 2% cottage cheese (my favorite brand is Daisy Brand)
  • 2 large eggs
  • 4 large egg whites
  • 1 tsp baking powder
  • 1 tsp vanilla extract 
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Nonstick cooking spray
  • Maple Syrup - for serving (optional)

Directions
  1. Pierce the potatoes five or six times with a form and microwave for 5-8 minutes, rotating halfway through. 
  2. Place the oats in a food processor and grind until they make a fine oat flour. Transfer to a large bowl and set aside. 
  3. Place the cottage cheese in the food processor and process until smooth. Add to the bowl with the oats and stir well. 
  4. Scoop the sweet potato flesh into the food processor and process until smooth. Add to the bowl with the oats and cottage cheese and stir well. 
  5. Add the eggs, egg whites, baking powder, vanilla, cinnamon and nutmeg to the cottage cheese mixture and stir well. If you prefer a thinner pancake, add a little water to achieve your desired consistency. 
  6. Heat a skillet or griddle over medium heat and spray with nonstick cooking spray. 
  7. Using a 1/2 cup measuring cup, portion the batter onto the skillet or griddle. Cook the pancakes until bubbles form and begin to burst in the center, about 4 minutes. Flip with a spatula and cook until done, 3-4 minutes. 
  8. Serve with maple syrup (if desired). 
Nutrition facts
Per serving (2 pancakes)
Calories: 192
Total fat: 4g
Saturated fat: 1g
Total Carbs: 25g
Fiber: 3g
Protein: 13g
Sodium: 333mg
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