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 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.