These tasty Sweet Potato Protein Pancakes have just two main ingredients – sweet potatoes and eggs! They’re healthy, flourless, gluten free, and paleo. Roast or microwave the sweet potato in advance so you can make this high protein breakfast any day of the week.
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I don’t know about you, but I’m a big fan of pancakes for breakfast. In fact, one of my favorite restaurants is Uncle Bill’s Pancake House on the Jersey shore! And growing up, pancakes were a weekend favorite in the McManus household.
Now that I’m a dietitian, I’ve come to realize that pancakes aren’t necessarily the healthiest choice to start the morning. Sure, there’s a time and place for everything, and I’m certainly not giving up my plate of chocolate chip pancakes at Uncle Bill’s in the summer.
But in terms of being a filling breakfast that will keep you energized all morning long, pancakes don’t make the cut. Bummer, I know. HOWEVER, these Sweet Potato Protein Pancakes DO make the cut.
They’re made without refined flour, loaded with protein from eggs, and rich in complex carbohydrates and fiber from sweet potatoes…the perfect combination to fuel the start of your day!
PS – for a similar recipe, check out my flourless pancakes made from eggs and banana.
How to Make Sweet Potato Protein Pancakes
This recipe is incredibly easy to make, but I have a few tips that will help you. As the name suggests, these are intended to be silver dollar pancakes because they turn out a lot better when you make them small circles instead of big ones.
To get started, have a blender, a tablespoon, and a pancake griddle or skillet at the ready. You also need to cook the sweet potato either by roasting or microwaving it (click here for details on how to microwave a sweet potato).
Then, follow these steps:
- Blend the eggs, sweet potato flesh, and spices together.
- Grease the skillet and turn the heat to medium-low. Use a tablespoon to pour the batter onto the skillet in circles. Cook for 3 to 5 minutes on each side.
At this point, you may be asking yourself what these taste like! Sweet Potato Protein Pancakes actually do taste pretty similar to regular ones, but they’re thinner and more “eggy”…almost like a crepe.
- You can also whisk the sweet potato flesh and eggs together by hand, but blending the batter makes it smoother and more consistent. Be careful not to over-blend or over-mix the batter. I recommend blending on low speed and stopping after the ingredients are just mixed together.
- Do not try to cook these over high heat. I have a gas range and found that keeping the heat at 3 (medium-low) was perfect for making sure they didn’t burn. Wait to flip until they are completely cooked on one side. I found that it took almost exactly 3 minutes on each side to cook. As the skillet gets hotter over time, you may need to reduce the cooking time for later batches.
- Use a tablespoon to measure out the batter. Since these sweet potato protein pancakes do not use typical pancake batter, they don’t cook as well in large amounts. Silver dollar pancakes are pretty cute anyways, right???
- The ratio for the batter should always be 1/2 cup cooked sweet potato to 2 eggs. More or less sweet potato does not work.
Even though this recipe calls for just two main ingredients, I included the seasonings I used (cinnamon and ground ginger) in the recipe card. You can sub in other seasonings, like nutmeg, pumpkin pie spice, or even curry. Serve with butter and maple syrup or some almond or peanut butter!
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Sweet Potato Protein Pancakes
- Combine the sweet potato flesh, eggs, cinnamon, and ground ginger in a blender and blend on low speed until just mixed together/smooth. You can also whisk these ingredients together by hand. Be careful not to over-blend.
- Grease a skillet or pancake griddle and place it over medium-low heat. I have a gas range and kept the heat at 3 (out of 10) while cooking (high heat won't work). Use a tablespoon to pour small, silver dollar circles onto the skillet. Cook for 3 to 5 minutes on each side, being careful not to flip until the side is completely cooked. It took me 3 minutes exactly on each side. As the skillet gets hotter over time, you may need to reduce the cooking time for later batches. Serve warm with butter, maple syrup, or nut butter.
- You can easily double or triple this recipe, but always keep the ratio at 1/2 cup cooked sweet potato to 2 eggs. The original recipe yields about 12-16 pancakes.
- You can microwave a sweet potato by following these directions. To roast the sweet potato instead, scrub clean and use a fork to poke several holes in the skin. Place on top of a piece of foil on the center rack of the oven. Roast for 45 to 60 minutes at 400 degrees F.
- Store leftovers in the fridge for 3 to 5 days. These pancakes also freeze well. Let them cool completely, then spread them out in a single layer on a baking sheet or plate(s). Transfer them to the freezer for an hour or two until frozen solid, then place the frozen pancakes in an airtight bag or container. Freeze for up to 3 months. Reheat under the broiler or in a preheated oven for a few minutes or in the toaster.
Enjoy! – Lizzie