Sweet Potato Cakes

Sweet Potato Cakes

Pure pumpkin always seems to come in a really big can! I find that in most recipes I only need a tablespoon or so. I created this recipe for two reasons 1. To find a way to use up all that pumpkin and 2. because I love pancakes! These sweet potato cakes are great for breakfast or post workout. Top with the tasty protein frosting or try with greek yogurt!

Nutritional Information

Serves 2

Nutritional Value per serving (2 pancakes) Calories 310, Fat 2g, Protein 29g, Carbs 41g



1 large sweet potato (8 oz)

1/2 cup canned 100% pumpkin

1/4 cup rolled oats

1 scoop vanilla protein powder

1 cup egg whites

1 tsp baking powder

1 Tsp raw honey

Cinnamon, to taste

2 tsp pure vanilla extract


1/2 scoop vanilla protein powder

2 tsp cinnamon

2 tbsp raw honey

Water, as needed



Pre-heat a nonstick pan on medium-high heat.

Peel the sweet potato and place in microwave. Microwave on high until the sweet potato becomes soft. (approx 5-8 minutes).

Remove potato from microwave, chop roughly and place in a blender or food processor. Add all remaining ingredients and blend together until you achieve a thick smooth batter.

Pour 1/4 of the batter into the pre-heated pan. ( You can add coconut oil if needed to prevent sticking and add flavor!) Cook about 2 minutes per side until golden brown and cooked through.

Repeat with remaining batter to create 4 equal pancakes.

To make frosting, mix all ingredients in a small bowl with a fork.

Slowly stir in water as needed until you achieve a smooth consistency. Spread on top of pancake. Top with berries, if desired. Serve.

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