Sweet Potato Sheet Pan Protein Pancakes  Recipes

Sweet potato pancakes made easy in the blender and baked on a sheet pan. A low-fuss, delicious and healthful pancake recipe!  

–  ▢ 2 cups gluten-free rolled oats – ▢3 Tbsp protein powder – ▢1 Tbsp ground cinnamon – ▢½ tsp sea salt – ▢2 cups cooked sweet potato, mashed (about 2 medium sweet potatoes) – ▢4 egg – ▢6 egg whites, 1 cup + 1 Tbsp – ▢2 Tbsp pure maple syrup, optional


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Step 1

Your preferred way for cooking sweet potatoes. I chunk them and boil them for 15–20 minutes till soft. Prepare the rest of the dish while the potato cooks (or cook it 4 days ahead).   


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Step 2

 Preheat the oven to 375 degrees F and line a large sheet pan with parchment paper.

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Step 3

 Add the oats to a blender and blend until a flour forms - it’s fine if there are small chunks...you just want it to have a similar consistency as flour.

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Step 4

 Add the remaining ingredients to the blender and blend until smooth. Pour the pancake batter onto the parchment-lined baking sheet and smooth it into an even layer.

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Step 5

Bake for 20 to 24 minutes, or until the pancakes have set up and are cooked through - I do 22 minutes.

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Step 6

 Remove the pancakes from the oven and allow them to cool for 5 minutes before slicing and serving.

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Step 7

Serve with your favorite toppings. I go with nut butter and honey and sometimes fresh fruit.

Also See

Grilled Steak Kabobs Recipe