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! Iโ€™m willing to bet you have no less than 20 pounds of them right now ๐Ÿ˜‰

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.

Letโ€™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 canโ€™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 youโ€™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. Donโ€™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 ยผ to โ…“ 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 โ…” 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

Course: Breakfast
Cuisine: American
Keyword: almond flour pancakes, gluten free, rolled oats, sweet potato
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8 pancakes
Calories: 94 kcal
Author: Julia

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

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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. Donโ€™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 ยผ to โ…“ 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 Facts
Sweet Potato Rolled Oat Protein Pancakes
Amount Per Serving (1 of 8)
Calories 94 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 3g3%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Sabrina

    wow, hadn’t seen sweet potato pancakes before, and I love sweet potatoes, thought I’d seen all types of recipes with them, but not pancakes, love it, thank you!

    Reply
  2. Mary Lee Grisanti

    Why do you separate the eggs? Iโ€™m about to make this an it sounds so good I do not want to miss anything!

    Reply
    1. Julia Post author

      Hi Mary,

      The only purpose for using egg whites in addition to whole eggs is to add protein without adding fat. If you aren’t concerned about the fat content, you can skip the egg whites and use 4 eggs ๐Ÿ˜€ Hope you enjoy! xo

      Reply
  3. Allison Johnson

    Decided to make these this morning, and they did not disappoint! Easy, tasty, and โ€œclean.โ€ Enjoyed every part of this recipe! Thank you.

    Reply

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