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Pecan Yam Protein Pancakes

Pecan Yam Protein Pancakes Picture

Calories 501 (22% from fat)
Fat 12 gram
Saturated Fat 2 gram
Trans Fat 0 gram
Chol. 109 mg.
Sodium 423 mg.
Carb. 66 gram
Fiber 6.8 gram
Sugar 14 gram
Sugar Alcohol 11 gram
Protein 32 gram


1 1/4 cups wheat flour

1/4 cup pecans, chopped, toasted, and divided

2 1/4 tsp. baking powder

1 1/4 tsp. Pumpkin-pie spice

3 scoops (1 cup) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)

1-cup vanilla soy milk
(We used Edensoy brand.)

1/4 cup dark brown sugar

1 Tbsp. safflower oil

1 Tbsp vanilla extract

4 egg whites beaten

1 (15-ounce) can yams, drained and mashed

Non-fat cooking spray

Cary's SUGAR FREE Syrup

This recipe doubles well and the extra pancakes can be stored in the freezer or refrigerator for easy re-heating.

1. Combine flour, 2 Tbsp. pecans, baking powder, pumpkin-pie spice, and protein powder in a large bowl.

2. Combine soy milk and next 4 ingredients and add to flour mixture. Beat until smooth. Mix in yams.

3. Use a 1/3 cup measuring cup to measure mixture into a hot non-stick skillet. Turn pancakes when tops are covered with bubbles.

4. Sprinkle pancakes with remaining pecans and serve.

Yield: 4 Servings -Serving Size 3 Pancakes

Pecan Yam Protein Pancakes 

This is a Freezer Friendly Recipe!

Frozen - Pecan Yam Protein Pancakes Picture

Freeze individual portions for easy re-heating later.

Heat in Microwave on high heat for approximately 2-3 minutes.

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