Little Sweet Potato Apple Protein Pancakes
Servings: 20 1½ inch pancakes
Calories:
These Sweet Potato Apple Protein Pancakes are a cozy, nutrient-packed twist on classic protein pancakes. Using thick, naturally sweet mashed sweet potatoes instead of pumpkin, they’re rich in fiber, plant-based protein, and subtle autumn spices—perfect for a satisfying breakfast, brunch, or post-workout treat.
Print Recipe
Equipment
- Non-stick skillet or griddle
- Mixing bowl and wooden spoon
Ingredients
- 1 cup Kodiak-Style Protein Pancake Waffle Mix Not available at your grocer? See recipe notes for a DIY recipes.
- ⅔ cup formula or plant-based milk
- ½ cup sweet potato puree
- ½ cup finely chopped apples
- ¼ cup unsweetened applesauce
- 2 tablespoon maple syrup or agave or coconut sugar
- ½ teaspoon cinnamon or pumpkin spice mix
- pinch salt optional
Instructions
Make the batter
- In a mixing bowl, stir together the pureed sweet potato, chopped apples, maple syrup, applesauce, pancake/waffle mix, cinnamon (if using), and liquid. Mix until a thick but spoonable batter forms.
- If the batter is too thick, add more liquid 1 tablespoon at a time until it reaches a pourable consistency—thicker than cream but looser than dough.
Cook the pancakes
- Preheat a nonstick skillet or griddle over medium-low heat and lightly grease if needed.
- Drop small spoonfuls of batter (about 1 tablespoon each) onto the skillet. Cook for 2–3 minutes per side, or until golden brown and cooked through.
- Adjust the heat as needed to prevent over-browning.
Serve
- Allow the pancakes to cool to a safe temperature before serving. For toddlers or babies, break into bite-sized pieces.
Notes
DIY Kodiak-Style Protein Pancake and Waffle Mix (Vegan-Friendly)
This mix is easy to customize—try swapping oat flour for buckwheat or adding a touch of spice. It’s a great way to keep wholesome, protein-packed breakfasts just a scoop away!
DIY Kodiak-Style Protein Pancake Mix Version 1
Ingredients Makes about 1 cup of mix
1 cup oat flour
1 tablespoon vegan vanilla protein powder
1 teaspoon baking powder
1 teaspoon flaxseed mea
Pinch of salt DIY Kodiak-Style Protein Pancake Mix Version 2
Ingredients Makes about 4 cups of mix
2 cups whole wheat flour
1 cup oat flour (or finely ground rolled oats)
1 cup plant-based protein powder (unflavored or vanilla)
2 tbsp ground chia seed
1 tbsp baking powder
1 tsp baking soda
½ tsp salt (optional)
1–2 tbsp coconut sugar or maple sugar (optional, for a hint of sweetness) (optional) To Prepare Pancakes (1 serving / about 4–5 pancakes):
1 cup dry mix
¾ cup non-dairy milk (add more as needed for consistency; reduce to ½ cup if adding ¼ cup beet puree)
¼ cup unsweetened applesauce or mashed banana
½ tsp apple cider vinegar or lemon juice (to activate leavening)
Optional: splash of vanilla or pinch of cinnamon Instructions:
Make the mix: In a large bowl, whisk all dry mix ingredients until well combined. Store in an airtight container in a cool, dry place for up to 2 months.
To cook pancakes: Combine 1 cup of dry mix with the wet ingredients listed above. Stir until just combined (don’t overmix). Let batter sit for 5 minutes to thicken.
Cook: Heat a nonstick skillet over medium heat. Pour batter onto the skillet in small rounds and cook until bubbles form, then flip and cook until golden brown on both sides.
This mix is easy to customize—try swapping oat flour for buckwheat or adding a touch of spice. It’s a great way to keep wholesome, protein-packed breakfasts just a scoop away!
DIY Kodiak-Style Protein Pancake Mix Version 1
Ingredients Makes about 1 cup of mix
1 cup oat flour
1 tablespoon vegan vanilla protein powder
1 teaspoon baking powder
1 teaspoon flaxseed mea
Pinch of salt DIY Kodiak-Style Protein Pancake Mix Version 2
Ingredients Makes about 4 cups of mix
2 cups whole wheat flour
1 cup oat flour (or finely ground rolled oats)
1 cup plant-based protein powder (unflavored or vanilla)
2 tbsp ground chia seed
1 tbsp baking powder
1 tsp baking soda
½ tsp salt (optional)
1–2 tbsp coconut sugar or maple sugar (optional, for a hint of sweetness) (optional) To Prepare Pancakes (1 serving / about 4–5 pancakes):
1 cup dry mix
¾ cup non-dairy milk (add more as needed for consistency; reduce to ½ cup if adding ¼ cup beet puree)
¼ cup unsweetened applesauce or mashed banana
½ tsp apple cider vinegar or lemon juice (to activate leavening)
Optional: splash of vanilla or pinch of cinnamon Instructions:
Make the mix: In a large bowl, whisk all dry mix ingredients until well combined. Store in an airtight container in a cool, dry place for up to 2 months.
To cook pancakes: Combine 1 cup of dry mix with the wet ingredients listed above. Stir until just combined (don’t overmix). Let batter sit for 5 minutes to thicken.
Cook: Heat a nonstick skillet over medium heat. Pour batter onto the skillet in small rounds and cook until bubbles form, then flip and cook until golden brown on both sides.
