Emily Alvers


    Protein Packed Yamcakes

    Protein packed yamcakes are a healthier alternative to traditional pancakes. They're flourless, provide a great source of complex carbs and packed with protein. It's easy to double or quadruple the recipe to make for the whole family, or cook them in bulk to take in ziploc bags on the run Give them a try....you'll never want to visit IHOP again!


    -4 oz. sweet potato/yam cooked well (about 1/2 large yam or 1 small yam)
    -1 scoop vanilla 100% whey protein
    -1/2 cup liquid egg whites
    *1/2 packet-1 packet Stevia (optional for extra sweetness)

    Step 1: Cook yam in microwave until it's soft to the touch. Cut in half, and empty flesh only of yam (no skin) into a large mixing bowl. Mash yam well with a large fork or potato masher.

    Step 2: Add vanilla 100% whey, egg whites, and about a tsp. cinnamon. Wisk ingredients together to make yamcake batter.

    Step 3: Heat griddle/pan on medium low heat. Spray with non-stick cooking spray.

    Step 4: Pour batter and cook as you would normal pancakes. Yamcakes are ready to flip when they begin bubbling and edges firm up.

    Step 5: Cook another 2-3 minutes until undersides are also golden brown. Drizzle with 2-3 tbsp.maple syrup and serve. Bon Apetit!

    Nutrition Facts:
    Calories: 323
    Protein: 37 g
    Carbs: 40 g
    Fat: 2 g
    *Includes 2 tbsp. sugar free maple syrup on top
    Bookmark and Share

    Email Address