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.

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.

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).

 

Add the remaining ingredients to the blender and blend until smooth and combined. Don’t worry about over-blending!

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

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.

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.

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!

More Healthy Pancake Recipes:

• Vegan Banana Pancakes
• Coconut Flour Zucchini Pancakes
• Lemon Coconut Flour Pancakes for Two
• Paleo Avocado Pancakes
• Vegan Lemon Poppy Seed Pancakes

Sweet potato thy pancakes!