Sweet Potato Protein Pancakes

This is one of my all-time favourite recipes for protein pancakes – they’re gluten-free and packed full of nutritious ingredients as well as a good ol’ fashioned punch of protein. They’re perfect in terms of flavor, consistency, and post-workout macros! And nutritionally-speaking too, they’re fantastic, brimming as they are with vitamins, minerals, and fiber. They’re also REALLY easy to make! You need to save and make this recipe.

Ingredients

1 medium (188g) cooked sweet potato
1 banana
1/2 cup liquid egg whites
1/2 cup vanilla whey (Upgrade Multi-Protein would be perfect here, as would Whey Protein 360 and Whey 80)
1 tbsp coconut flour (or a combo of ground oats + ground almonds)

Directions

1. Blend all ingredients together.

2. Fry up some coconut oil or low-cal spray on a nonstick pan. Turn the heat to HOT (sizzling hot).

3. Spoon the batter onto your pan and turn your heat to medium. Remember to mobilize some PATIENCE as you wait to flip them because if you flip them too soon, they’re break and you’ll end up with a mush. Let them cook and don’t flip them until bubbles start appearing on the top, OK? And make them small, like I did, to ensure they’re easy to flip.

4. Top with maple syrup, zero-carb syrup (like Zero Syrups), nut butter, or Protein Spread!

Macros (per 1 stack like the one pictured here, out of two): 321kcals, 29g protein, 44g carbs (out of which 5g is fiber so net carbs: 39g), 4g fat.  

 

Whey Protein 80

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Upgrade Multi-Protein

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Whey Protein 360

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