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Protein Pancakes

I have a sweet tooth and this satisfy’s my breakfast pancake and french toast cravings!

This is an easy recipe that keeps my meal balanced and tastes delicious.

I would recommend using some type of blender–I have a Nutribullet.

Turn the burner on low to medium and allow the pan to become hot.

Pulse in the Blender:

  1. 1 Whole Egg

  2. 3 Egg Whites

  3. 4 oz. Sweet Potato

  4. 2 tsp Vanilla Extract

  5. 1 Tbsp Almond Flour

  6. 2 tsp Cinnamon

  7. Pinch of Salt

((If I am making this for my fiance’, Greg, I will do 2 whole eggs and 8 ounces of sweet potatoes. Everything else I keep about the same, just adding a little more cinnamon and vanilla. This makes a very large pancake so could be cooked as 2 smaller pancakes.))

Put small 1 tbsp of Coconut Oil or Grass Fed Butter in the pan. Swirl around to cover the bottom of the pan.

Pour the mixture into the pan. Cook on the first side five or so minutes. I usually cook it until the top side isn’t very runny. Flip pancake carefully because top may be runny. Cook on the other side until golden brown.

Sprinkle with more cinnamon and drizzle with 1 tbsp local Honey.


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