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Vegan Sweet Potato Protein Pancakes with Maple Apples

Foodie Loves Fitness
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 9 large pancakes
Calories 465 kcal

Ingredients
  

  • 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
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