4 Reasons Why Sweet Potato Protein Pancakes Are Your New Favorite Go-To Snack

1. 4 REASONS WHY SWEET POTATO PROTEIN PANCAKES ARE
YOUR NEW FAVORITE GO-TO SNACK

2. THEY’RE DELICIOUS AND SATISFYING
My #1 most requested recipe is perfect
for any time of day. Sweet potato protein
pancakes can be a healthy breakfast or
even a late-night snack.
Temptation will never go away. Your
daily food decisions have the biggest
impact on your healthy lifestyle
program.
These protein-packed pancakes satisfy
the moments of weakness that define
your success or failure.

3. YOUR BODY LOVES THEM TOO
There are two main reasons why protein pancakes are the
best go-to snack:
1) Sweet potatoes are a slow-digesting complex carbohydrate.
2) The recipe combines the sweet potatoes with a protein
powder. That combination results in maintaining stable
blood glucose levels and minimizing the release of insulin.
Most dessert-like foods are carb-based and contain refined
sugars, which tend to spike blood sugar levels. This causes a
surge in the release of the hormone insulin. This
physiological effect results in the increase of glycogen stores
in the fat cells of the body. No thanks.

4. THEY’RE EASY TO PREP AND STORE
Ingredients:
• 1 medium yam or sweet
potato
• Scoop of vanilla protein
powder (whey isolate)
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 3/4 cup egg whites
• Coconut oil spray
(Makes 3-4 pancakes)
Serving (one pancake)
Calories: 125
Protein: 16g
Carbs: 9g
Fat: 2g
To Store:
Refrigerate and eat
pancakes throughout the
week
OR
Freeze and eat any time.
They’ll taste just as fresh
as when you first made
them

5. Directions:
• Microwave the yam for approx. 7-8 mins. Remove and let cool for 10 mins
• Slice the yam the long way and open to scoop out the meat; mash it up
• Place the mashed yam in a medium-size mixing bowl, add the egg whites, protein powder,
baking powder, and cinnamon; thoroughly whisk until batter is well mixed and appears
like normal pancake batter.
• Heat a large skillet on medium heat and spray the pan with coconut oil.
• Using a large ladle, scoop enough batter to cover about 2/3 of the skillet. Not too thick.
• Check after several minutes to see that the edges can be easily lifted and the pancake is
dark brown in appearance. Then, quickly lift the pancake with one hand using a spatula
and spray the pan right before flipping so the pancake won’t stick.
• After the pancake is flipped, wait 30 seconds or so and lightly tap down to flatten the
pancake with your spatula to help cook the inside of the pancake. Remove when dark
brown color. Let cool and place in large size zip lock bag to store in refrigerator.

6. EAT ‘EM ANY WAY YOU WANT
Your options are unlimited. Here are just a few ideas:
• Eat it plain
• Add some non-fat Greek yogurt, sprinkle with pecans and Truvia, and roll it
up like a burrito
• Spread 1 oz. of goat cheese over half of pancake, sprinkle with Truvia, and roll
it up like burrito
• Cook some egg whites, spread yogurt over half of pancake, sprinkle with Truvia,
roll it up like a burrito and serve. This provides extra protein and only adds 50
extra calories (and no carbs)
• Spread 1 tbsp. of almond butter over half of pancake and roll up like a burrito.
Adds 95 calories to the recipe for a total of 220 calories and only 4 gms. of carbs
for a total of 13 gms. of carbs.
• Serve with chopped strawberries or blueberries and non-fat Greek yogurt.
• Serve with two fried eggs. Cook two eggs in skillet and place over pancake and
serve for a quick, hot breakfast high in protein and low in carbs. You can also
add 1 oz. of goat cheese for extra flavor without adding carbs. This makes for an
excellent hearty breakfast for those that require more calories.

7. For more fat loss and muscle-building content from
HoffmanFit, visit www.hoffmanfit.com