I love having something delicious to look forward to after a morning workout and this definitely fits the bill! These pancakes have a great macro nutrient balance to help fuel your body after a hard workout and the fact that they are delicious is just an awesome bonus. It’s so easy to throw all these ingredients in a blender and make a huge batch to eat for the whole week. In fact, that’s what I’m going to do as soon as I’m done with this post. 🙂 The only thing that takes a bit of prep work is having cooked sweet potatoes on hand. I usually put extra in the oven when we are having them so I can have them handy. One other tip I have learned recently is to cook them in the crock pot. It’s so super easy and they come out even more soft and creamy than if you baked them! You just pop them in a crock pot all by themselves, let them go for a few hours and you are good to go.
These pancakes are full of protein and and are gluten and sugar free. For the syrup, I just whipped up some PB2 with extra water so it was more runny. I also mixed it with some sugar free maple syrup and it was mmmmm mmmmm.
So first off, I turned by cooked sweet potatoes into a puree in my food processor.
Now, you could just give me a spoon and I would be happy eating this just like this, but I guess I will keep going 🙂 Now, you just add all the pancake ingredients back into your food processor or blender (after you took out your puree) and give it a whirl. I always make more puree than I need to have on hand for other recipes. You will only need 1/4 C for this one, so I ended up with a lot more than I needed.
After the batter is all blended up, pour onto a non stick griddle or frying pan heated to medium heat.
Now you are ready to plate these puppies up and dig in! Feel free to top them how you would like, but like I said before, I just went with PB2 and sugar free maple syrup. They are also super yummy with sliced bananas and peanut butter!
- 1/4 C sweet potato puree (about 2.5 oz)
- 1/2 C rolled oats (use certified gluten free if necessary)
- 1/2 C egg whites (4 egg whites)
- 1/2 t pumpkin pie spice
- 1/4 t salt
- 1/2 t vanilla
- 1/2 t baking powder
- 1/4-1/2 t liquid stevia (or 1 t granulated stevia)
- Heat pan or griddle to medium heat and spray lightly with non stick spray.
- Put all ingredients into a blender or food processor and blend until runny batter.
- Pour onto heated pan in two or three pancakes.
- Cook 4-5 minutes until you see bubbles start to come up then flip over. Cook another 4-5 minutes.
- Serve up with what ever syrup or toppings you want.
- Pictured here with PB2 made with extra water and then mixed with sugar free maple syrup.
- Macros: Calories 275; Fat 3.6; Carbs 38.7; Protein 19.4
- Macros are for pancakes only.