Sweet Potato Pie Protein Pancakes

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I’ve been wanting to make these for quite some time now, after seeing someone on Instagram post a picture of theirs. But, their recipe didn’t quite fit my macro requirements and had ingredients I don’t normally keep on hand. So, despite not having to work today (Happy Independence Day, by the way!), I woke up at my usual time and decided to mosey on into the kitchen and turn into a mad scientist. The result was fluffy and incredibly moist Sweet Potato Pie Protein Pancakes.

For the Crumble
serves 2-3
• 1/3 cup quick cooking oats
• 1tbsp unsweetened coconut flakes
• 1 teaspoon cinnamon
• Dash nutmeg
• Dash cloves (optional)
• 1/2 tbsp honey

Preheat oven or toaster oven to 350 degrees F.

Combine oats and spices in small bowl. Once mixed, add honey. Tip: lightly spray measuring spoon with cooking spray to help honey slide right out of spoon! With fork, mix together until honey is uniformly mixed in. Spritz some cooking spray in and continue to mix. The spray will help the crumble get some crunch.
Spread out evenly, in single layer on lined baking sheet (foil or parchment paper will do just fine). Bake for about 5-6 minutes, keeping a close eye so it doesn’t burn! The honey will cause the oats to brown quickly. Set aside.

For Pancakes:
This makes one serving of 3 medium sized pancakes
• 4oz cooked, mashed sweet potato
• 1 scoop vanilla or cinnamon casein*
(I used four scoops of vanilla Visalus because I only had choc whey)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract
• 1 packet Truvia or other sweetener
• 1/2 tsp baking powder
• 1/3 cup egg whites

To cook the potato, I poked a few holes in it with a fork and microwaved for 4 minutes, in the skin, then turned over and cooked for another 2 minutes. Once cooked, cut in half and scoop out insides into a small bowl. Allow to slightly cool. (I placed in freezer for a couple minutes.)
Once potato has cooled, add in protein powder, spices, vanilla, baking powder and Truvia. Mash/mix together with fork until smooth. Add in egg whites and stir to incorporate.

* I highly recommend using Casein protein to make these or Visalus if you have it. Whey protein tends to dry out very much and does not have a good texture when cooking. I used Visalus because I have an extra bag leftover from when I used to drink it. I used 4 scoops because it doesn’t have very much protein but the texture was perfection! One scoop of casein is plenty. IF you do use whey, you may need to add use more sweet potato to keep them from drying out.

On a griddle or pan, over med-low heat, lightly coat with nonstick cooking spray and spoon 3 equal size portions of batter onto pan, helping batter to slightly spread out, so it’ll cook evenly. The key to these is to let them cook low n slow. The sweet potato needs time to cook.

Cook for about 4-5 minutes on the first side then flip and allow to cook for a few more minutes. They will be extremely moist but just lightly press down in the center and they should spring back up, not sink in.

Remove from pan and top with crumble. If you’d like, drizzle with honey for some extra sticky sweetness!
Enjoy.

For 3 pancakes with 1 serving crumble*:
calories: 367 • fat: 4g • carbs: 48g • protein: 34g

For 3 pancakes without crumble*:
calories: 312 • fat: 2g • carbs: 38.5 • protein: 32.4g
*depending on the type of protein you use, your macros will change. The bulk of the calories are from the Visalus- 180 for 4 scoops.

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