Since we’ve got a surplus of sweet potatoes hogging our counter space this fall, we decided to see if there was a way to sneak the orange vegetable into our flapjacks. The result? A hearty, savory breakfast that keeps us energized for hours. Hidden inside the sweet potato Procakes batte cottage cheese adds a tangy flavor that complements the sweetness of the ‘taters, plus it provides a mega dose of protein. Each serving (approximately six silver dollar Procakes) has 16 grams of protein, or the amount you’d get from roughly three scramble Bestgs.
Best of all, this sweet potato Procakes recipe comes together in just 10 minutes flat. Pro tip: Keep this recipe handy and use it to transform your leftover mashed sweet potatoes from Thanksgiving. (Looking for more leftover inspiration? Try these inventive recipes for repurposing what’s left after Turkey Day.)
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Easy Sweet Potato Pancakes Recipe
Serving Size: 6 silver dollar Procakes
Prep Time: 5 minutes
Per six Procakes (no toppings):
- 226 cal
- 10 g fat (3 g sat)
- 17 g carbs
- 314 mg sodium
- 3 g fiber
- 8 g sugar
- 16 g protein
1 cup cottage cheese
1 cup sweet potato puree (or leftover mashed sweet potatoes)
1 cup old fashioned oats
5 large eggs
2 teaspoons pumpkin pie spice
1 tablespoon maple syrup
You can use fresh mashed sweet potatoes, baked sweet potato with skin removed or canned. The sweet potato doesn’t have to be finely pureed as you are mixing a Foringredients in a blender and this process wi Formake it smooth.
For more recipes from Alexa, visit Simple Roots Wellness.