High Protein Sweet Potato Pancakes/Waffles
Jun 12, 2012 09:06AM
photo by Chris Holloman Katipo Creative
Prepared by Lindzie St.Martin
High Protein Sweet Potato Pancakes/WafflesIngredients
4 ounces orange sweet potato, yam (approximately 1/3 large potato) 3 egg whites 1 ounce raw almonds, ground well OR almond meal/flour 1 teaspoon vanilla or maple extract 1/2 teaspoon cinnamon 1/4 teaspoon baking soda
Take an already baked sweet potato, remove skin, and mash 4 oz with a fork. Add eggs, whisk together well, & then add cinnamon, extract, and baking soda. Finally, stir in ground almond flour to thicken (blender or clean coffee grinder work great). Using non-stick cooking spray, scoop approx. 1/2 cup batter onto pan over med/low heat, or electric skillet at 275 degrees. Slightly spread into even round. Let first side cook through well before attempting to flip. The other side will be quicker.
You can also try using one scoop of vanilla protein powder instead of almonds, but this will change the texture a bit.
Serving size: Two to three large pancakes without topping
Calories: 301 / Protein: 18g / Carbohydrates: 26g / Saturated Fat: 1g / Fiber: 3g / Sugar: 1g *Makes two large pancakes or two standard square waffles.
Triple the recipe to make extra to keep in fridge or freezer. Toast to reheat. Instead of syrup, use warm unsweetened applesauce or non-fat vanilla Greek yogurt and a sprinkle of cinnamon for a healthy topping. Also, try cutting one pancake in half to use like bread; spread with natural peanut butter and sliced apple for a snack on-the-go.