# Components:
→ Wet Ingredients
01 - 1 cup cooked and mashed sweet potato (approximately 1 medium sweet potato)
02 - 2 large eggs
03 - 1 cup milk, dairy or unsweetened non-dairy variety
04 - 1 tablespoon maple syrup (optional)
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1/2 cup vanilla or unflavored protein powder
07 - 3/4 cup oat flour or whole wheat flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
→ For Cooking
12 - 1 tablespoon coconut oil or butter, for greasing
# Method:
01 - Whisk mashed sweet potato, eggs, milk, maple syrup, and vanilla extract in a large bowl until the mixture is smooth and uniform.
02 - Mix protein powder, oat flour, baking powder, baking soda, ground cinnamon, and salt together in a separate bowl.
03 - Add dry ingredients to the wet mixture, stirring until just combined; the batter should be thick yet pourable. For a thinner batter, incorporate a splash more milk if needed.
04 - Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
05 - Pour approximately 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, allowing bubbles to form and edges to set.
06 - Turn pancakes and cook an additional 2 minutes, or until golden brown and cooked through.
07 - Continue with remaining batter, re-greasing the skillet as required.
08 - Serve pancakes warm, garnished with additional maple syrup, nut butter, or sliced fresh fruit if desired.
