Sweet Potato Pancakes: Leg Day Edition

barcode leg day myfitnesspal sweet potato pancakes Apr 08, 2021

Looking to add a boost to your day before a hard leg day? Need energy after one? Then this one's for you. Scan the barcode below to add it straight into your MFP daily nutrition tracker.

Serves: 4

Prep: 5 minutes

Nutrition Per Serving: 228 kcal, 10g Protein, 48g Carbs, 03g Fats

Base Ingredients:

  • ½ cup (125g) sweet potato puree or can sub with pumpkin puree
  • 2 eggs
  • 1 cup (240ml) milk
  • 1 tbsp. maple syrup
  • 1 cup + 3 tbsp. (250g) whole wheat flour 
  • 2 cups (500g) frozen peaches 
  • ¼ tsp. ground ginger
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground allspice
  • 1  tsp. baking soda
  • ½ tsp. baking powder
  • ⅛ tsp. salt
  • 1 tsp. maple syrup

Optional Add-Ins:

  • For added protein substitute 3 tablespoon of extra whole wheat flour for a protein powder of your choice. 
  • If making for a single serving, freeze the pancakes and only heat ½ a cup of peaches. Frozen pancakes can be warmed up in the toaster. 

Cooking Instructions:

  1. Whisk the sweet potato puree, eggs, milk, and maple syrup in a large bowl. 

  2.  In a separate bowl, mix the dry ingredients together (whole wheat flour, spices, baking soda, baking powder and salt). 

  3.  Place a non-stick frying pan over a medium-low heat and spray the pan with a little oil.

  4.  Mix the dry and wet ingredients together to form a smooth batter. 

  5.  Pour the pancake batter into the frying pan, allowing approximately under ¼ cup of batter per pancake. Cook the pancake until bubbles start to form on the top then flip the pancake over and cook for a further minute on the second side.

  6.  While the pancakes are cooking, place 2 cups of frozen peaches into a small saucepan with the maple syrup. Heat over a medium heat until the peaches are heated through. 

  7.  Serve the pancakes topped with the peaches and a little maple syrup!

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