Sweet Potato Banana Protein Pancakes

  A fat stack of 7 gooey plant based and healthy pancakes.

A fat stack of 7 gooey plant based and healthy pancakes.

I love breakfast foods. They are currently my favorite category and I'm consistently trying new methods of making my favorites more macro friendly. I recently purchased Pea Protein Powder from Naked Nutrition because I was struggling to hit my protein macros without overloading on carbs/fats. Ever since giving up whey protein powders, I've been looking for more plant based sources that are easy to add in on the fly. Pea protein gets kind of a bad rap because many people are turned off by the taste, but honestly, I don't mind it and I think it tastes great baked into items like oatmeal and pancakes. Also, you can flavor it your self with a little vanilla extract, vanilla powder, cacao powder, and lacuma powder. No need to buy a flavor packed version.

Onto the pancakes... After experiencing success in using the pea protein in my oatmeal, I decided to fry up some pancakes with it. In the past, using protein powders has results in pretty dry pancakes (which I'm not a fan of). To combat the dryness, I decided to use some roasted sweet potato that I had in the fridge. To counter the taste of the pea protein and sweeten it up, I used some fresh diced banana. Using these two carb sources cuts down on the amount of flour needed while retaining moisture and adding in extra nutrients. 

I avoid dry pancakes because then I eliminate the need for syrup. Still... you'll want some sauce and that's where the PB2 Peanut Butter Chocolate Sauce comes in. It's super easy to make and you can choose your consistency... thick spreadable paste or pourable "syrup". To keep these pancakes super moist, I used a lot of water in the batter. Use enough where you can easily drop the batter off a spoon. It will not be runny and it still will look like really thick pancake batter. But, you'll be amazed how much moisture is retained when frying. If the idea of super moist pancakes isn't getting your mouth watering, try frying and then baking for 5-10 minutes. Or, you can use this recipe and bake in a muffin tin until these fluff up. Feel free to play around to get your desired result, this is a pretty fool proof recipe.

  This stack has a warm golden glow.

This stack has a warm golden glow.

  Try Pumpkin Spice powder for added flavor.

Try Pumpkin Spice powder for added flavor.

The end result is a stack of desert like goodness that is very high in protein and has a great protein to carb ratio. The recipe is also high in fiber and plant based nutrients, both are usually missing in traditional pancake recipes. Plus, the refined sugar content is low. Almost all sweetness is coming from the banana, sweet potato, and the sauce. Another bonus is that by mixing sweet potato and banana into the batter you get a caramelized sugar coating when you fry which tastes like a deep fried treat.

Macros: P: 50g, C: 70g, F: 21, kCal: 650


  A pool of sauce with no guilt, syrup free.

A pool of sauce with no guilt, syrup free.

  Banana & sweet potato show when you slice.

Banana & sweet potato show when you slice.

RECIPE

VEGAN SWEET POTATO & BANANA PROTEIN PANCAKES WITH CHOCOLATE PEANUT BUTTER SAUCE

Ingredients:

  • 1/3 C Sprouted Flour
  • 2 Scoops Naked Pea Protein
  • 1 Tbsp Ground Flaxseed
  • 1 Tbsp Chia Seeds
  • 1 Tsp Sugar
  • 1.5 Tsp Baking Powder
  • 1 Tsp Vanilla Extract
  • 1/3 Cup Mashed Sweet Potato
  • 1/3 Cup Mashed Banana
  • 20 Dark Chocolate Chips
  • 3 Tbsp PB2 with Chocolate
  • 2 Tsp Cacao Nibs
  • Cinnamon, All Spice, Pinch Salt

Instructions:

  1. Mix everything except the PB2 and Cacao Nibs.
  2. Mix in water until a thick paste consistency.
  3. Heat a large skillet and spray with cooking spray.
  4. Spoon 2-3 large spoonfuls for each cake.
  5. Cook till golden black then flip.
  6. To make sauce, mix PB2 with water until pourable. Add in some vanilla extract.
  7. Stack em' up and serve with Soymilk for an extra protein boost.

*These cakes are pretty wet, think hot cookie dough. I like them like that because you don't need any syrup, but if you want a firmer version, use a little more flour and bake after frying. 5-10 minutes in the oven will dry them out a bit.


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Thanks for stopping by! I am not a nutritionist but I am a nutrition junkie. I love looking for new recipes that help me achieve optimum health and wellness. I hope you enjoy these and if you have something to add or share, feel free to leave a comment.

TTYL