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Sweet Potato Rolled Oat Protein Pancakes

Gluten-Free Sweet Potato Rolled Oat Protein Pancakes are a nutritious low-fat, high protein, moderate carb pancake recipe. Geared for those targeting specific macros and/or anyone who loves a great pancake.

One of the many beauties about this recipe for sweet potato protein pancakes is they require ingredients you likely stock regularly in your home. 

The main ingredients needed here are one sweet potato, rolled oats, eggs (and/or egg whites), and baking powder. Rather than needing flour, you can put your rolled oats to use! I’m willing to bet you have no less than 20 pounds of them right now 😉

These sweet potato protein pancakes are just so rad, let us line out their wonderful characteristics.

top down photo of sweet potato protein pancakes

Recipe Highlights:

  • Gluten-free
  • Fluffy
  • No flour required!
  • High in protein
  • Made easily in your blender
  • Kid-friendly, adult-friendly, breakfast-for-dinner friendly.

Another beauty? They are packed with protein, slow-burning carbohydrate, and are fairly low in fat. This macro nutrient breakdown is great for those of you looking to keep your protein intake high (and delicious) while maintaining a low to moderate fat intake.

Not to mention: these protein pancakes are a pleasure to make. Need a project for the kids? THESE!

Have you ever made flour out of rolled oats? I pinky promise it is silly simple! You will need a high-powered blender like a Vitamix, Nutri-Bullet, Blendtec, Wolf, or some such radical blender.

Let’s get started.

How to Make Oat Flour Using Rolled Oats:

All you do to make oat flour using rolled oats is transfer the oats to a blender and blend on high speed until a flour forms. You can’t really overdo it on the blending, so keep going (scraping the sides of the blender or stirring if necessary) until a flour is achieved.

How to Make Sweet Potato Rolled Oat Protein Pancakes:

Begin by cooking the sweet potatoes. I boil mine for 20 to 25 minutes in water on the stove top, but if you’re in a hurry you can microwave them. Once cooked and cooled, mash the sweet potato. You will need 1 cup of mashed sweet potato.

Boiled sweet potatoes in a pot

Add the oats to a blender and blend until a flour forms (note: you can also use 1 cup of oat flour if you have it on hand).

 

oat flour from rolled oats in a blenderAdd the remaining ingredients to the blender and blend until smooth and combined. Don’t worry about over-blending!

Ingredients for sweet potato pancakes in a blender

Heat a skillet over medium heat on the stove top and add enough oil to lightly coat the surface.

Sweet potato pancake cooking in a skillet on the stove top

Pour pancake batter onto the hot skillet (I use about ¼ to ⅓ cup of batter per pancake) and cook until the sides firm up, about 3 minutes. Flip and cook an additional minute or two, until cooked through.

Enjoy sweet potato rolled oat protein pancakes with choice of toppings – I like mixed nut butter and pure maple syrup.

sweet potato pancakes with nut butter on top and honey being poured on top

Recipe Adaptations:

  • Replace rolled oats with 1 cup of oat flour or rice flour
  • Replace the mashed sweet potato with mashed butternut squash, kabocha squash, or pumpkin.
  • Use rice flour or a gluten-free all-purpose flour blend instead of oat flour. If using rice flour, use 1 cup, and if using a GF flour blend, use ⅔ cup.

top down photo of sweet potato pancakes with almond butter and honey on top

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

top down photo of stack of sweet potato pancakes with almond butter, honey and a section taken out

More Healthy Pancake Recipes:

Sweet potato thy pancakes!

top down photo of sweet potato protein pancakes

Sweet Potato Rolled Oat Protein Pancakes

Yield: 8 pancakes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Gluten-free protein pancakes made with rolled oats and sweet potato.

Ingredients

Instructions

  1. Begin by cooking the sweet potato. You can boil for 20 to 25 minutes on the stove top, roast it or microwave it. Once cooked and cooled, mash the sweet potato. You will need 1 cup of mashed sweet potato.
  2. Add the oats to a blender and blend until a flour forms (note: you can also use 1 cup of oat flour if you have it on hand).
  3. Add the remaining ingredients to the blender and blend until smooth and combined. Don’t worry about over-blending!
  4. Heat a skillet over medium heat on the stove top and add enough oil to lightly coat the surface.
  5. Pour pancake batter onto the hot skillet (I use about ¼ to ⅓ cup of batter per pancake) and cook until the sides firm up, about 3 minutes. Flip and cook an additional minute or two, until cooked through.
  6. Enjoy sweet potato rolled oat protein pancakes with choice of toppings - I like mixed nut butter and pure maple syrup.
Nutrition Information:
Yield: 8 Serving Size: 1 of 8
Amount Per Serving: Calories: 94Total Fat: 2gUnsaturated Fat: 0gCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 7g

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Ellen

Saturday 6th of March 2021

Yum!!! I’m eating these as we speak. So easy and so delicious! My new favorite breakfast. I’m not even really a pancake fan but I am now! Perfect way to use up extra sweet potatoes too!

Julia

Saturday 6th of March 2021

So happy you like them, Ellen! xoxo

Jay

Saturday 9th of January 2021

Hi Julia,

By chance would you know if this could be made vegan by replacing the eggs with chia egg or applesauce?

Just realised I have all these ingredients and I’m definitely gonna try making it.

Thanks for the recipe.

Julia

Sunday 10th of January 2021

Hi Jay,

I haven't tested the recipe yet using an egg replacement, but I think it would work. I would go with flax eggs personally. Let me know if you try it! xoxo

Judy Mattison

Tuesday 24th of November 2020

Hi Julia I got rid of my blender when a got my food processor. I notice you use a blender for several of the recipes. Will a food processor work also? Thanks, Judy

Julia

Friday 27th of November 2020

Hi Judy,

A food processor should work just fine as long as it is large enough to hold the ingredients! My food processor is just very small so it wouldn't work for this particular recipe. What's the size of your food processor?

Caroline

Monday 2nd of November 2020

Do these freeze well? I'd like to make a batch to store in the freezer and pop in the microwave on busy mornings!

Julia

Tuesday 3rd of November 2020

Hi Caroline!

They do! I almost always freeze leftover pancakes, and these ones freeze and reheat like a gem :D xoxo

Allison Johnson

Saturday 2nd of May 2020

Decided to make these this morning, and they did not disappoint! Easy, tasty, and “clean.” Enjoyed every part of this recipe! Thank you.

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