We just returned from a weekend trip to Europe and all I wanted was breakfast for dinner — pancakes, eggs, turkey sausage, the whole comfort-food spread. I did indulge a bit while traveling, though, so I also wanted something lighter and healthier.
We recreated sweet potato protein pancakes that Cori recently made at the studio, and they turned out fantastic. They’re gluten-free, grain-free (unless you swap in oats), high in protein, and genuinely delicious. If you want a fall twist, swap sweet potato for pumpkin puree. Here’s how to make them.
Ingredients (makes 8–10 pancakes, about 4 inches each)
- 3 ripe bananas
- 6 eggs
- 1 medium sweet potato, cooked and mashed
- 1/4 cup almond flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- a splash of vanilla extract
- a splash of almond milk (or other non-dairy milk)
- coconut oil for greasing the pan
If you can’t find almond flour, you can make oat flour by blending rolled oats until fine. That makes these pancakes no longer grain-free, and depending on your oats, they may not be gluten-free, but it’s a handy substitution. I find almond flour at Trader Joe’s, but use what’s available to you.
Method — Sweet Potato Protein Pancakes
1. Prepare the batter: In a blender or bowl, combine the bananas, eggs, mashed sweet potato, almond flour, pumpkin pie spice, baking soda, vanilla, and a splash of almond milk. Blend or mix until smooth. Adjust the batter thickness with more almond milk if needed.
2. Heat the pan: Warm a skillet over medium heat and grease lightly with coconut oil.
3. Cook the pancakes: Pour 1/3 to 1/2 cup of batter per pancake into the pan. Cook for about 3–4 minutes on the first side. These pancakes won’t show as many bubbles before flipping as wheat-flour pancakes do, so keep an eye on the edges. Flip carefully and cook another 2–3 minutes until golden and cooked through.
4. Serve: Top as you like. We used unsweetened coconut flakes, pecans, and maple syrup. Other great options include peanut butter, honey, or a drizzle of almond butter.
Recipe by Cori Maass
Photography and styling by Brittni Mehlhoff
Have you tried protein pancakes before? What do you think of this fall flavor combination — sweet potato (or pumpkin), banana, and warm spices?