Recipe: Sweet Potato Protein Pancakes

They'll help you recover post-workout, and are easier than Sunday classic.

protein pancakes

Protein pancakes photo by Emily McLaughlin

Put down that boring protein shake. It’s time to try a more creative post-workout protein meal, like these sweet potato protein pancakes. A far cry from your Sunday stack, they have a healthy balance of protein and carbohydrates, macronutrients that are essential for post-exercise recovery.  

Better still, they’re even easier to make than regular pancakes, and require fewer ingredients. To really save time, make these on a Sunday night and freeze a few for later in the week.

Top with maple syrup, a drizzle of honey, or our healthy peanut butter “frosting” (recipe below). You’ll feel full and your muscles will thank you.

Sweet potato protein pancakes

Serves 3-4

2 cups cooked, mashed sweet potato
2 eggs (vegans can sub in two flaxseed eggs)
1/2 cup quick cooking oats
2 scoops protein powder, plain or vanilla flavored
1 tsp coconut oil, for cooking


For the sweet potato: Rinse and scrub two medium-large sweet potatoes. Poke holes in the potatoes and microwave on high for five to eight minutes. Alternatively, you can bake the sweet potatoes at 450 degrees for 30 to 45 minutes. To do so, peel, rinse, and cube the potatoes, and place on a lightly greased baking sheet. Whether you’re baking or microwaving, rotate the potatoes halfway through.

Make the pancake batter: Mash your sweet potato in a small bowl. Scramble your eggs and combine it with the mashed potato. Next, add oats, protein powder, and any extras, like cinnamon, Stevia, or vanilla. Mix well, until protein powder is fully incorporated. Let the batter sit for five minutes to allow the oats to absorb some of the liquid.

Cook the pancakes: Heat 1 tsp of coconut oil in a skillet over medium heat. Pour the batter into the heated skillet. Flip once the pancake starts to bubble. Serve with fresh fruit, honey, maple syrup, or the peanut butter “frosting” below.

Peanut butter frosting
Serves 4


½ cup plain Greek yogurt
2 Tbsp plain, unsweetened peanut butter
1 Tbsp maple syrup or honey


Combine all ingredients in a small, sealable container. Stir well and store in the fridge for the week. Spread over pancakes when you eat them, or use to top apples or toast.