Sweet Potato Protein Pancakes

  • Yield:1 serving
  • Difficulty:Moderate
  • Time:20 minutes

Two things that go together for bodybuilders and athletes are sweet potatoes and protein. It’s not easy to find a recipe that actually takes these ingredients and makes them edible… so, I created one for you! This one not only tastes amazing, but it resembles gingerbread. I’m not sure why, because there is no actual ginger in the recipe. It could be the cinnamon or maybe it’s just that the flavors of fall are sticking in my fertile little brain!

Sweet potatoes are packed with vitamin A (377% RDA per cup), vitamin C, iron, B6, fiber, a whole host of other vitamins and minerals, and, of course, those good carbs. Vitamin A is a fat-soluble vitamin, so enjoy these topped with extra virgin coconut oil or even butter flavored coconut oil (yes, that is really a thing!). Sweet potatoes are great for athletes because of their antioxidants, fiber (that creates that full-belly feeling), anti-inflammatory powers, and slow-burning carbs that do not spike blood sugar. They are also an excellent pre-workout carb that will power you through your workout and beyond. For the size of the portion, sweet potatoes contain comparatively fewer calories and more fiber than white potatoes. Therefore, you feel fuller, which is a godsend for those who are trying to lean out.


  • ½ cup pre-cooked sweet potato
  • ½ scoop vanilla EFX Sports Pure Whey
  • 1/3 cup egg whites
  • 1 tbsp. coconut flour
  • 1 ½ tsp. cinnamon
  • ¼ tsp. baking soda
  • ¼ tsp. vanilla extract
  • 1 packet of stevia
  • Nonstick spray
  • 1 tsp. extra virgin coconut oil


If you have a pre-cooked sweet potato, great! If you don’t, then microwave one for 3:30 on each side (total 6-7 min) until it’s mushy. Immediately drop it into a bowl of cold water and the skin will loosen, meaning you can literally peel it right off. Be careful not to burn your hands because it will still be hot.

Measure out ½ cup and save the rest. Then put it in a large bowl and mash with a fork. Add all of the other ingredients and beat with a hand mixer. A hand mixer is very useful in this recipe because doing it by hand would take forever. Once it’s well blended, spray a pan with nonstick spray and set over medium heat. It’s a thick batter so you can spoon it out onto the pan, and then you can actually ‘sculpt’ the pancakes into being round.

After a few minutes, test their fragility for flipping. If they look like they will hold together, flip them. Let them cook another couple of minutes. If they are cooking too quickly on the outside but don’t look done on the inside (they are very 3 dimensional, you will be able to see their ‘doneness’ on the sides) then reduce the heat to low until they are done. Top them with extra virgin coconut oil and something mapley (we use ‘calorie free’ maple syrup) and a dusting of cinnamon. These will go straight to your quads, I promise!


Calories: 271
Protein: 24.24 g
Fat: 8.1 g
Carbs: 25.1 g
Fiber: 7.5 g