Sweet Potato Chocolate Pancakes

Did you know that Sweet Potatoes make a great ingredient for healthy pancakes?

  • Sweet potatoes are a great source of Vitamin A!  In one sweet potato you may get 35-90% of your daily recommended value of Vitamin A.
  • Mashed sweet potatoes are very moist and is a great base for baked goods.
  • Sweet potatoes give pancakes a nice sweet flavor without having to add refined sugars.

Savory, delicious and packed with antioxidants, fiber and muscle building protein – our sweet potato chocolate pancake recipe is easy to make and a great way to use your leftover baked sweet potatoes.  Made with our Organic Cacao N’ Whey – Antioxidant Blend, without any added sugars or artificial sweeteners.

Total prep time – around 5 minutes!


  • 1 medium sweet potato (or Yam)
  • 1 cup milk (we recommend whole, organic milk, but you can use any unsweetened milk of choice)
  • 1/2 teaspoon cinnamon
  • 1 scoop John’s Killer Protein® – Antioxidant Blend.  Organic Cacao and Whey Protein Blend
  • 1 large egg
  • 1/4 teaspoon sea salt
  • Optional for garnish: 1/2 cup fresh blueberries (And of you’re extra, also use 1/2 cup unflavored whole fat greek yogurt)


  1. Bake the sweet potato until tender  (this can be done the night before). You will need 1/2 cup mashed.
  2. Blend all  ingredients in a blender, until smooth.
  3. Add more milk if needed for the consistency of pancake batter.
  4. Pour the batter onto a hot griddle greased with nonstick cooking spray.
  5. Flip the pancakes when the begin to bubble and are golden brown on both sides.
  6. Serve warm topped with fresh blueberries (and Greek yogurt)

John’s Killer Protein® product used in this recipe



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