Sweet Potato Protein Pancakes
Servings: 10 pancakes | Prep: 10 min | Cook Time: 20 min
INGREDIENTS
2 large, sweet potatoes
1 1/2 cup low fat cottage cheese
1 1/2 cup old fashioned oats
5 large eggs
4 large egg whites
1 tsp. Ground cinnamon
1/4 tsp. Pumpkin spice
1 tbsp. Maple syrup or honey
These Sweet Potato Protein Pancakes are great to have on hand to reheat for a quick healthy breakfast.
DIRECTIONS
Cook sweet potatoes either in the oven or microwave until tender. Cut lengthwise. Let cool. Scoop the insides out into a blender.
Add cottage cheese, oats, eggs, egg whites, cinnamon, pumpkin spice and maple syrup to the blender, blend until smooth.
Spray a large skillet with the cooking spray and then to medium heat. When the pan is hot add 1/3 cup of mixture to the skillet and cook until they are golden brown on each side, about 4 minutes on each side.
Store in an airtight container up to 1 week. Reheat in microwave, 20 seconds. Feel free to add your favorite toppings! Yields 10 pancakes.
NUTRITION: 2 pancakes Calories: 299 kcal | Fat: 7.5g | Carbohydrates: 37g | Sugar: 11g | Fiber: 5g | Protein: 21g
Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!
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