Vegan Sweet Potato Protein Pancakes with Maple Apples

These fluffy sweet potato pancakes are packed with goodness and feature a maple cinnamon apple topping. They’re bursting with fall flavor, though they’re perfect any time of the year! 

Are you a waffle or pancake person?

While I like a waffle here and there, I am 100% a pancake person. They’re my favorite kind of breakfast, and today I have an awesome pancake recipe to share with you.

Sweet Potato Protein Pancakes with Maple Cinnamon Apples

These sweet potato protein pancakes are inspired by Ashley at Cook Nourish Bliss, whose sweet potato pancake recipe quickly became a favorite of mine. Made with whole wheat flour, sweet potato puree, almond milk, and a flaxseed egg, they’re vegan, oh so fluffy & flavorful.

My take on her pancakes features a boost of protein from plant-based protein powder, an apple topping, and a couple ingredient adjustments I gradually made after making them over & over again. The combo of sweet potato + apples + cinnamon screams fall to me, so this week’s official start to autumn seemed like the perfect time to share the recipe!

I often will make a double batch of these babies and keep them in an airtight container in my fridge to enjoy all week long. I love doing a breakfast for dinner pancake thing with them. I’ll add in some vegan bacon or sausage on the side. My toddler loves these pancakes with some almond butter drizzled on top (so do I!).

All in all, I’m obsessed with these sweet potato pancakes!

A Few Tips

Tip #1: Let the pancakes cook a bit longer.

These sweet potato pancakes tend to take a bit longer to cook through than your typical pancakes. Give em a good 4 or 5 minutes to cook on each side at medium heat.

They’re honestly kind of hard to burn! True story: One time I had 2 pancakes left to cook, and forgot about them on the burner while I was eating earlier cooked pancakes. I remembered a good 10 minutes later, and while the pancakes were crispy, they weren’t overly burnt!

Tip #2: Your protein powder choice could affect the batter.

I like to use a mild vanilla soy protein powder with these pancakes, and recommend using a protein that doesn’t have too strong of a flavor.

Additionally, the type of protein that you use may soak up the moisture in the batter more. You’ll want to add in a bit more almond milk, a TBSP or two at a time, if the batter seems too thick.

Nutrition Stats

One serving – three pancakes – packs in a whopping 12 grams of fiber + 22 grams of protein (This may vary depending on what protein you use. The one I use contains 24 grams in one scoop, and the recipe calls for 1.5 scoops).

One serving of these fabulous sweet potato pancakes also contains 31% of the recommended DV for calcium, 15% of the recommended DV for iron, 100% of the recommended Vitamin A DV, and 8% of the Vitamin C DV. Talk about pancakes that pack a nutritious punch!

The Recipe

Vegan Sweet Potato Protein Pancakes with Maple Apples

Foodie Loves Fitness

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 9 large pancakes

Calories 465 kcal

Ingredients

  

1x2x3x

• 1 TBSP ground flaxseed
• 3 TBSP water
• 1 1/2 cups whole wheat flour
• 45 grams of vanilla or plain plant-based protein powder of choice
• 2 1/2 TSP baking powder
• 1/2 TSP baking soda
• 1/2 TSP fine sea salt
• 1 TSP cinnamon
• 1/4 TSP nutmeg
• 2 TSP monk fruit sweetener can sub in 2 TBSP maple syrup or cane sugar instead
• 3/4 cup sweet potato puree
• 2 TBSP olive oil
• 1 3/4 cup almond milk
• 1 TSP vanilla extract

For the apple topping:

• 2 medium apples I like using Granny Smith, Pink Lady or McIntosh varieties
• 1 TSP cinnamon
• 1/4 cup pure maple syrup

Instructions

 

• In a large mixing bowl, mix together the water and flaxseed. Set aside.
• Peel, core, and dice the apples.
• In a medium mixing bowl, whisk together the flour, protein powder, baking powder, baking soda, salt, cinnamon, nutmeg and monk fruit sweetener.
• To the flax egg bowl, whisk in the sweet potato puree, olive oil, almond milk and vanilla.
• Add the dry ingredients to the flax bowl and mix just until combined.
• Set a large nonstick skillet or griddle over medium heat and coat with cooking spray.
• If the batter seems a bit too thick (your protein powder may absorb the liquids more), add in a bit more almond milk, 1 TBSP at a time, until you reach a desired consistency. It will be a thickish pancake batter, but should spread out easily on the skillet like a traditional pancake would.
• Scoop the batter onto the skillet, forming as many medium/large sized pancakes you can fit. Cook for 3-5 minutes, until the bottoms are golden and the edges look set.
• In a saucepan over medium/low heat, make the apple topping by adding in the apples, cinnamon and maple syrup. Cook for 7 minutes, or until the apples are tender and have soaked up most of the syrup, stirring occasionally.
• Flip the pancakes and continue to cook until the pancakes are golden brown, another 3-5 minutes. These pancakes tend to take a bit longer to cook than traditional pancakes, so be sure to leave them on the griddle until they're cooked through. Repeat this process until all the batter is used.
• Plate your pancakes and serve them with the apple topping, additional maple syrup and cinnamon. Enjoy!
• For leftovers, place the pancakes in an airtight container and use within 5-7 days. If you have any apple topping leftover, store it separately to avoid making the pancakes mushy.

Notes

*One serving also contains 31% recommended DV for calcium, 15% recommended DV for iron, 100% recommended Vitamin A DV, and 8% Vitamin C DV. Talk about pancakes that pack a nutritious punch!

Nutrition

Serving: 3gCalories: 465kcalCarbohydrates: 66gProtein: 22gFat: 12gSaturated Fat: 1gFiber: 12gSugar: 17g

Tried this recipe?Let us know how it was!

Looking for more breakfast ideas? Check these vegan recipes out:

• Vegan Chocolate Peanut Butter Banana French Toast
• Veggie & Crispy Tofu Old Bay Breakfast Stir-Fry
• Blueberry Banana Oatmeal Protein Pancakes
• Pumpkin Apple Banana Muffins
• Healthy Apple Almond Crumble

Tell me: If you had to choose…Waffles or pancakes? Sweet potato or apple?