Sweet Potato Protein Pancackes


By Chef Amanda DeLaura

This recipe is scrumptious. Just as satisfying as a pumpkin muffin or spiced scone. Low in sugar. High in protein, they’re a perfect breakfast. Serve them with a side of nut butter, cottage cheese, and fresh organic blueberries or blackberries. Bon appétit!

Makes 4 servings


3/4 cup einkorn flour

1/4 cup rye flour

2 scoops plain or vanilla protein powder

1 tsp baking powder

1 tsp baking soda

1/4 tsp nutmeg

1/4 tsp salt

1 pinch cinnamon

1 pinch cloves

2 eggs

3/4 cup milk

1/2 cup sweet potato purée

1 Tbsp maple syrup

4 Tbsp melted butter


  1. In a medium bowl, whisk together 3/4 cup einkorn flour, 1/4 cup rye flour, 2 scoops protein powder, teaspoon of baking powder, baking soda, 1/4 tsp nutmeg, salt and pinch of cinnamon and
  2. Separately whisk together 2 eggs, 3/4 cup milk, 1/2 cup sweet potato purée, and 1 Tbsp maple syrup. Slowly pour in 4 Tbsp melted butter and continue to whisk till well combined. Fold in the prepared dry ingredients until no streaks of flour remain.
  3. Heat a cast iron skillet or pancake griddle over medium-high heat (about 375ºF) and grease with butter, drop 2 Tbsp of batter at a time and cook for about 90 seconds. Once bubbles appear in each pancake, flip and continue to cook for 60 seconds or until cooked through. Lower the heat if the pancakes start to burn. Serve fresh pancakes with butter, maple syrup, cashew, almond or sunflower butter, organic berries and perhaps some raw or roasted walnuts? Whatever you like will fit the bill — I sometimes add toasted coconut meat and chia seeds. Re-grease the pan and repeat with any remaining batter. If you’re so lucky to have leftovers, store them in the fridge for up to 5 days or in the freezer for 3 months.

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