Sweet Potato Protein Pancakes

Now celebrating post-Halloween and preparing for Thanksgiving with recipe #12.

Like pumpkin, sweet potato also has its place in the autumn menu. Well-known as the foundation for the Sweet Potato Casserole dish, other desserts can benefit from its integration too. So how about another fall-themed recipe that gives a mildly sweet yet fulfilling meal? Here’s a balanced pancake recipe with modest calorie and protein standards, making tasty yet filling pancakes that’ll keep you satisfied for hours!

Time to spread some kindness, shall we?

Ingredients

Makes ~16 pancakes.

Batter

• 230g whole grain (spelt) flour  
• 80g (vegan) protein powder 
• 1 tbsp (14g) baking powder  
• 1 tsp (6g) baking soda 
• 1 tbsp (8g) cinnamon powder 
• 1/4 tsp (0.8g) gingerbread spice/nutmeg (optional)  
• 1/2 tsp (3g) salt 
• ~375g sweet potato puree (~2 medium good-quality sweet potatoes, peeled & cooked) 
• 3 eggs  
• 2 tbsp (28g) coconut oil 
• 2.5 tbsp (50g) maple syrup/honey 
• 2 tsp (6g) vanilla paste/extract 
• 2 cups (475mL) buttermilk 
• Cooking fat of choice, see note below

Cooking fat options:

• For fried-like surfaces (about ½ tsp or 2g per pancake):
  • Favorite: Butter (ideally salted & grass-fed)
  • Any neutral oil
• For picture-perfect uniform surfaces:
  • Cooking spray

Required Utensils

Chances are that you already have most of what’s listed below. But as a student, I used to have basically nothing at hand, so all necessary items are listed below:

• Medium pot, to hold all dry ingredients (and then batter)
• Small pot, to hold all wet ingredients
• Weight scale, to measure ingredients (in grams)
  • Or use measuring cups if handy
• Measuring spoons (at least for teaspoon measurement)
• (Immersion) blender, for blending cooked sweet potato
• Whisk, for initial mixing (can use spoon instead, but might take longer)
• Rubber spatula, for final mixing
• Scooping spoon, for accurately pouring batter for cooking (optional)
• Non-stick pan (or flat griddle), to cook the pancakes!
• Flat spatula, for flipping pancakes
• Tray/plate, to hold cooked pancakes!

Instructions

1. In medium pot, whisk all dry ingredients till thoroughly combined. Set side.
2. For the cooked sweet potato: make sure it’s blended smoothly, without chunks.
3. In small pot, whisk all wet ingredients (including sweet potato puree) till thoroughly combined. Set aside.
   NOTE: If using coconut oil, add in just before combining wet & dry ingredients, to avoid solidification before combining.
4. Form a well in center of pot with dry ingredients. Pour wet ingredients into dry. Use rubber spatula, stir in wide circular strokes till almost combined. DO NOT over-mix. Small lumps are okay!
5. Let batter rest for 10 to 30 minutes at room temp. More time = fluffier pancakes!
   During this period:
   • Gather your pan(s), spatula, and tray/plate to hold cooked pancakes.
   • Pre-heat your pan(s) at medium heat and have your cooking fat ready.
6. Once pan(s) are warm (not hot), add fat to pan center, and add just under ¼ cup (60ml) batter to center. If using toppings (also see note below), add them now, clustered on surface & away from edges.
7. Cook for 2-3 min, until bubbles begin to pop on top and edges are firming up. Flip pancake and cook for another 2-3 min till golden brown. Remove from pan.
8. Repeat steps 6 & 7 with remaining batter. Enjoy!

A note on toppings

Here are the toppings I’ve tested, but feel free to experiment with whatever catches your eye!

• Chocolate chunks (dark, milk, and white all worked great)
• Chopped walnuts or pecans

Make sure the topping chunks are not too large (<1 inch, or 2.5 cm in diameter), for the following reasons:

• To make sure the pancakes rise over them before you flip (otherwise they may burn later)
• To reduce the risk of them sticking to the pan after flipping

Serving

To pour on

• Maple syrup
• Honey
• Pancake syrup of choice

To spread on

• Any nut butter (ideally salted): almond, cashew, mixed nut, peanut, etc.

To top off

• Powdered sugar
• Powdered cinnamon and/or nutmeg
• Walnuts/pecans (whole or chopped)
• Crumbled brown sugar
• Butter
• Whipped cream

Storage

Packaging of choice

• Ideal for fridge: Plastic/glass air-tight containers
• Ideal for freezer: Wrapping 1-4 pancakes in plastic wrap or aluminum foil, then place in air-tight plastic bag

Shelf life

• Fridge: 5 days
• Freezer: 3-6 months (best quality, assuming temp below 0°F/-18°C)

Got any questions or suggestions? Comment down below!

First posted on Nov 1, 2025.

Last updated on Nov 3, 2025.