# What You'll Need:
→ Wet Ingredients
01 - 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
02 - 2 large eggs
03 - 1 cup milk, dairy or unsweetened non-dairy
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 the pan
# Directions:
01 - In a large mixing bowl, whisk together the mashed sweet potato, eggs, milk, maple syrup, and vanilla extract until the mixture is smooth and homogenous.
02 - In a separate bowl, blend protein powder, oat flour, baking powder, baking soda, cinnamon, and salt until thoroughly combined.
03 - Add the dry ingredients to the wet mixture. Stir gently just until incorporated; avoid overmixing. If the batter appears overly thick, mix in a small splash of milk to reach a thick but pourable consistency.
04 - Preheat a non-stick skillet or griddle over medium heat. Lightly coat the surface with coconut oil or butter.
05 - Pour 1/4 cup of batter for each pancake onto the hot skillet. Cook for 2–3 minutes or until bubbles form on the surface and the edges appear set.
06 - Carefully flip each pancake and cook for an additional 2 minutes, or until golden brown and fully cooked through.
07 - Continue the process with the remaining batter, greasing the pan as needed between batches.
08 - Serve the pancakes warm with optional toppings such as additional maple syrup, nut butter, or fresh fruit.
