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
Ingredient
Step 1
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).
Direction
Step 2
Step 2
Preheat the oven to 375 degrees F and line a large sheet pan with parchment paper.
Step 3
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.
Step 4
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.
Step 5
Step 5
Bake for 20 to 24 minutes, or until the pancakes have set up and are cooked through - I do 22 minutes.
Step 6
Step 6
Remove the pancakes from the oven and allow them to cool for 5 minutes before slicing and serving.
Step 7
Step 7
Serve with your favorite toppings. I go with nut butter and honey and sometimes fresh fruit.