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Sweet Potato Protein Pancakes

Megan Best
A great high protein breakfast or snack!
Prep Time 10 mins
Cook Time 20 mins


  • ¾ cup rolled oats
  • ½ cup oat flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 2 large eggs
  • ¼ cup cottage cheese (I prefer 4%)
  • 2 tsp vanilla extract
  • 4 ounces sweet potato cooked and peeled
  • 2 tsp cinnamon
  • ½ tsp ground cloves
  • ½ cup unsweetened apple sauce or 1/2 ripe banana
  • 1 tbsp maple syrup
  • 1 tbsp olive oil

Optional Toppings

  • Greek Yogurt
  • Peanut Butter
  • Maple Syrup
  • Nuts


  • Combine oats, oat flour, baking powder, and salt in a high-speed blender or food processer. Blend until fully mixed.
  • Add in the remaining ingredients (potato, egg, oil, cottage cheese, vanilla, syrup, applesauce, spices). Blend until smooth and well combined. Stop a few times to scrape the sides to ensure everything is well mixed.
  • Heat a skillet over medium-low heat. Add a little cooking oil and when the oil is hot, portion out the batter into small pancakes using a 1/4 measuring cup. I usually do 3 pancakes in a medium skillet.
  • Cook until you see small bubbles forming on the top of the pancake and the edges seem dry, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes.
  • Place cooked pancakes onto a plate and continue the process with the remaining batter. Enjoy warm with topping of choice!