Sweet Potato Protein Pancakes
Recipe by Viv Culverwell at @viv.culverwell
When you think pancakes your mind doesn’t exactly go to straight to sweet potato but this nutritious ingredient is packed with victims A and C, just to name a few. Not just that, sweet potatoes have a low GI, meaning that all the energy packed into it is released slowly, keeping you fuller for longer! This is a perfect breakfast dish for a busy day ahead and great for starting your weekends, helping you make the most of each day.
These pancakes are also super easy to whip up and super delicious. They also keep really well in both the fridge and freezer.
- 300g Sweet Potato(steamed)
- 2 Large eggs
- 2g Olive oil (for cooking)
- 4 x Natvia Stevia sticks
- 10g Pure unflavoured Whey Protein
- Peel, chop and steam the sweet potatoes until they are soft.
- Place the steamed sweet potato, eggs, Natvia stevia and whey protein into a blender and blend on high until a creamy batter is achieved.
- Heat the olive oil in a saucepan (make sure the pan is quite hot before placing any batter into it). Note: I use a basting brush to apply my oil to the pan so only use half of it per two pancakes.
- I cook two pancakes at a time, generally, 2 spoons of batter makes one pancake. Once the batter is applied to the pan, allow to heat for a min or two and flip. Refer to the picture below to see how they should look once flipped.
- Repeat these steps with the remaining batter.
- I love to have this served with Chobani low-fat plain yoghurt, berries and banana with a drizzle of almond butter and maple syrup on top!
Macros per pancake: C11g/P6g/F3g
You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!
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