• Rachel Ogilby

Carrot Sweet Potato (Protein) Pancakes

Pumpkins seem to get all the love this time of year, but let us not forget their tasty cousins, yams and sweet potatoes!


Sweet potatoes are one of the most versatile vegetables. You can mash them into traditional mashed potatoes, cube and throw into soups and stews, or bake and load up with toppings. Whenever our oven is on to cook another dish, I tend to throw a few of these in the oven to have ready in a pinch throughout the week.


As I continue towards my goal of sneaking vegetables into all three meals each day, I came up with yet another way to use sweet potatoes! Much like the zucchini waffle recipe, these carrot sweet potato pancakes include a vegetable-heavy batter. You can substitute any baked squash for the sweet potatoes if you’d like. Bake the sweet potatoes in advance to easily remove the skin (crisp the skin in the oven or your air fryer for a crunchy snack!). The sweetness of the potatoes make this a sugar-free recipe as well.

Shredded carrot and mashed sweet potatoes make this recipe high in fiber and nutrients!

I use protein powder in place of flour to make this recipe macro-friendly and gluten free, but feel free to replace it with flour. A vanilla-flavored protein powder would take this recipe up a notch, but I used my Naked Pea and Brown Rice blend (recipe here, 10% off Naked Nutrition here) and still thought it was awesome!

Download the Carrot Sweet Potato Pancake
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Carrot Sweet Potato (Protein) Pancakes

4 servings, or about 12 pancakes


Ingredients:

1 large carrot, shredded

2 sweet potatoes, baked and skin removed

3 eggs

4 servings protein powder (about 120g)

½ cup almond milk (or alternative milk)

1 Tbsp baking powder

1 tsp vanilla extract

½ tsp cinnamon

Pinch salt


Directions:

Place sweet potatoes in a large bowl and mash. Add shredded carrot, eggs, and vanilla extract; combine.

In a separate bowl, mix protein powder, baking powder, salt, and cinnamon. Stir into bowl with sweet potatoes.

Add almond milk until desired consistency (if you use a whey-based protein powder, you will need less milk). The batter will be thicker than typical pancakes.

Spoon onto a hot griddle at medium heat after spraying with non-stick spray. Flip once golden brown, about 5 minutes. Cook through. Enjoy with your favorite toppings!

Nutrition facts:

Calories: 323

Fat: 10g

Carbs: 18g

Protein: 34g


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