Sweet Potato Pancakes for 1

These sweet potato cottage cheese pancakes are one of my favorite high-protein breakfast options when I want something cozy but still nourishing. The sweet potato and cinnamon add natural sweetness, spice and fiber, while the cottage cheese boosts the protein and makes the pancakes incredibly soft and fluffy.

They’re perfect for weekend breakfasts, quick weekday mornings, or making ahead for meal prep. Lightly sweet, satisfying, and packed with real ingredients, they’re a simple way to start the day feeling energized and full.

Make a single serving just for you or multiply the ingredients by the number of people joining you and make a whole batch!

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Prep Time: 5 minutes

Cooking Time: 5 minutes

Serves: 1

Serving Size: 4 (ish) pancakes

• Ingredients

  • 1/4 cup rolled oats

  • 1 egg

  • 1/4 cup egg whites

  • 1/4 cup low fat cottage cheese (or non fat/low fat plain greek yogurt)

  • 1/4 cup pureed baked sweet potato 

  • 1/2 tsp baking powder

  • 3/4 tsp cinnamon

  • 1/2 tsp vanilla 

• Instructions

  1. Preheat your skillet or electric griddle to medium heat (300 degrees F). 

  2. Blend all of the ingredients together using a blender for about 30 seconds until smooth. 

  3. Pour the batter into nonstick skillet. Cook on each side for 1-3 minutes depending on your skillet/griddle.

  4. This makes 4 (ish) small pancakes.

  5. Topping options: butter, peanut butter, maple syrup, fresh sliced bananas, granola, etc. My favorite is sliced banana, drizzled peanut butter, maple syrup and my homemade granola. 

• Macros for the entire recipe:

  Calories - 277

  Carbs - 29.1g

  Protein - 22.8g

  Fat - 7.8g

  Fiber - 4.3g

If you try this recipe, I’d love to hear how it turned out or what swaps you used!