Protein Pancakes for Back to School, Back to Me!


Cinnamon-Oat Protein Pancakes

with Sweet Potato and Carrots!

My new Sneaky Blends work double duty for the whole family! Make-ahead a few batches of my Sweet Cinnamon Protein Pancakes, freeze, then simply warm them in the morning for grab n go breakfasts. Save extra Carrot-Sweet Potato Blend for mom’s afternoon snack (see below)!

Makes 14 pancakes, Serving size: 6 pancakes

2 tablespoons part-skim ricotta cheese
1 large egg
¼ teaspoon sea salt
¼ teaspoon ground cinnamon
1 teaspoon pure vanilla extract
¼ cup Carrot-Sweet Potato Blend (below)
¼ cup low-fat milk (or unsweetened plant-based milk)
1 tablespoon pure maple syrup
½ cup, plus 1 tablespoon rolled oats, finely ground (gluten free)
2 scoops unsweetened protein powder

Nonstick cooking spray.  In a large bowl, whisk together all of the ingredients. Mist a griddle or large skillet with cooking spray and set over medium heat. Pour rounded tablespoons of batter into the pan and cook until bubbles begin to set around the edges and pancake is golden underneath. Flip ad cook 2 to 3 minutes more. Repeat with remaining batter, then serve.
Nutrition facts (per serving): 215 calories; 5 g fat; 330 mg sodium; 26 g carbs; 3 g fiber; 8 g sugar; 16 g protein

Carrot-Sweet Potato Base Blend
Makes about 4 ½ cups

carrot sweet potato base blend 5.jpg

2 large sweet potatoes or yams, peeled and rough chopped
6 large carrots, peeled and rough chopped
Filtered water

Place a steamer basket into a large pot, pour in a few inches of water (make sure the water is below the bottom of the basket) and set it over high heat. Add the sweet potatoes and carrots and steam, covered, for 15 to 20 minutes, until fork tender. Blend veggies into a with 2 to 3 tablespoons of water and until smooth, adding more water as necessary.

FOR MOM – BACK TO ME! add a dash of cinnamon, sea salt and 1 tsp olive oil to the above blend, warm and enjoy as your afternoon snack!


The Sneaky Chef