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Sweet Potato Spice Protein Pancakes

Are you as excited about the Fall colors and spices as we are? If so, you will LOVE these sweet potato spice protein pancakes from Mind Body Green. Instead of using grain, they are made with lentils to offer you an added punch of protein for your warm stack of pancakes!

Serves 4 to 5 (approximately 20 pancakes)


  • ½ cup red lentils

  • 1 cup water

  • ½ cup canned full-fat coconut milk

  • 3 large eggs

  • 3 tablespoons maple syrup

  • ¼ teaspoon maple extract (optional)

  • 1 teaspoon vanilla extract

  • ½ cup mashed sweet potato*

  • ⅔ cup almond flour

  • 1½ teaspoons cinnamon

  • 1 teaspoon baking powder

*To make mashed sweet potato: peel 1 small sweet potato and chop into 2-inch pieces. Bring 4 cups of water to a boil in a small saucepan. Add sweet potato chunks and boil 8 to 10 minutes or until easily pierced with a fork. Drain and rinse with cold water, then add to a bowl and mash with a fork. Don't want to bother with this process? Substitute canned pumpkin puree.


1. Combine lentils and water in a bowl and place on the counter away from the sunlight. Allow lentils to soak overnight or 8 hours. In the morning or after soaking, drain and rinse lentils (there will only be a little excess water). Place coconut milk, then lentils, and all remaining ingredients in a blender, in the order listed. Puree until smooth.

2. Heat a seasoned cast-iron or other nonstick skillet to medium heat. Holding your batter close to the pan, pour approximately 3 tablespoons batter per pancake. Start testing pancakes to flip when they are dotted with air bubbles and the edges have begun to turn golden-brown. You can use your flat spatula to gently peek underneath. Flip pancakes and cook approximately 1 to 2 minutes on remaining side.

3. Continue with remaining batter. Note that you might need to lower the heat as you continue to cook, as the pan will get hotter. Also note that you might have to add 1 tablespoon or 2 of butter or coconut oil to the pan, if you're not using a nonstick or cast-iron skillet.

4. Serve pancakes immediately. We love them with maple syrup, coconut cream or butter, extra cinnamon, toasted coconut flakes, or sliced banana.

*Tip: I often double this recipe and freeze leftover pancakes (don't top them with anything). Take a few servings out the night before you want to enjoy them, and then just lightly reheat in a pan the next morning.