Ingredient Notes
Sweet Potatoes: I love adding mashed sweet potatoes to the pancake recipe, especially in the Fall. They add a depth of flavor and nutrients, and work perfectly in higher carb recipes, like pancakes and these sweet potato tortillas. Here are more sweet potato recipes! If you don’t care for sweet potato, you can swap with pumpkin or butternut squash. You can also just use bananas, like in my banana protein pancakes.
Egg Whites: Because I’m really focused on increasing the total protein in this recipe, I swap whole eggs with egg whites. You could use whole eggs for more of a dense, fluffy pancake, however. These pancakes will balance nicely with the mashed sweet potatoes, which are already heavy.
Cinnamon: Sweet potatoes and cinnamon just go so well together. Plus, adding cinnamon will increase the sweetness factor of your pancakes. You can leave it out or replace it with nutmeg if you’d prefer.
Flaxseed Meal: I add a bit of flaxseed meal to increase the omega-3s in this recipe, and it also helps to thicken the pancakes given the absence of egg yolks.
Vanilla Protein: Ah, the protein powder is pretty helpful in increasing the total protein of the pancakes without adding a ton more egg whites. I use Cleanish Vanilla Bean plant-based protein, which adds a touch of sweetness to the pancake recipe and goes well. Be sure to choose a protein powder that tastes good by itself and has simple ingredients to make sure it helps improve your pancakes.
