Sweet Potato Protein Pancakes

Sweet Potato Protein Pancakes


A few things to note about these pancakes before we go any further.

  1. If you’re looking for fluffy, traditional pancakes, these are not them.
  2. There is no protein powder in these pancakes. They’re high in protein thanks to the other ingredients.
  3. Not everyone will like these. Since they’re not made with flour, they are a little “wet” in the middle…but if you’re patient while cooking them, they will set up and you can easily flip them like regular pancakes.
  4. These do not taste like cottage cheese.


  • 2 eggs
  • ¼ cup oats
  • ½ cup cottage cheese
  • ½ cup cooked, mashed sweet potato
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tsp sugar or other sweetener (optional)
  • cinnamon, to taste
  • peanut butter, for drizzling (optional)


  1. In a high-powered blender, combine all ingredients and blend until smooth.
  2. Pour into a greased pan or griddle over medium heat.
  3. Let sit for 3-4 minutes before flipping.
  4. Flip carefully and let cook another 2-3 minutes.
  5. Flip again and let cook for 2 more minutes.

Patience is the key when cooking these. Pour in the batter, let them sit for 4-5 minutes, flip them and let them sit for a few minutes and then flip them again and let them cook a little more. You can’t have your heat too high otherwise they will burn…but the longer cooking time helps them solidify a bit more in the middle. 



You could also try using 1/2 cup oats instead of only 1/4 cup.

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