It’s Sunday morning—at least you think it’s Sunday—your eyes are bloodshot, your hair is in a frenzy, and you feel as though you went 10 rounds with Mike Tyson. Today is your heavy leg workout-squats, deadlifts, and much more! You think, “How the fuck am I going to get through this workout.” Despite your throbbing headache and aching body, there is no way you are missing this workout—the tiger blood inside you won’t allow it. However, your determination isn’t enough—you need power food. How about a shit ton of stuff off the dollar menu at McDonalds? No, my bowels will hate me later. Taco Bell? No, my bowels will really hate me. What to eat, or not to eat—that is the question. Don’t worry my fellow Campus Eliters, I have just the meal for you!

I’m back with another kick-ass recipe—high protein sweet potato pancakes. What do you get when you combine sweet potatoes, protein powder, almonds, whole eggs, premium butter, bacon, and pure maple syrup? An irresistible, mind blowing, orgasm inducing, protein-packed power meal. Not only are these pancakes packed with protein and fucking delicious, they are an excellent source of calcium and vitamin A and a good source of fiber, vitamin C, manganese, and phosphorus. Whether you are looking to recover after a late night of drinking—I mean studying—or a killer workout, these pancakes should do the trick. Aunt Jemima, move out the way!

The recipe is meant to serve one person (especially you Tom aka “Big Sexy”). For those of you with smaller appetites, you can get at least two meals out of this recipe. If you are cooking for more than one or two people, scale up the recipe.

Enjoy!

Ingredients:

Core:

  • 1/3 cup mashed sweet potato (baked/boiled + mashed). If you want to save time or you don’t have a stove/oven to boil/bake the sweet potatoes, buy canned mashed potatoes.
  • 3 scoops (45 grams) of whey protein powder (flavored or unflavored).
  • 2 whole eggs.
  • 1/4 cup almond meal/flour. Most groceries stores sell almond meal/flour. You can make your own almond meal by blending whole almonds in a food processor for approximately 30 seconds.
  • 3 tsp baking powder or 1 tsp of baking soda.
  • Pinch of salt.
  • Coconut oil (use to coat pan if you don’t have a non-stick pan).

Finishing Touch:

  • 1-2 slices of bacon, butter, and 100% real maple syrup. These finishing ingredients provide the organismic sensation I mentioned earlier. In my opinion, the sweet potato pancake can hold its own. However, adding butter, maple syrup, and bacon takes this recipe to the next level. Obviously, adding these finishing ingredients is going to increase the caloric intake (especially fat and sugar). If you are bulking, that may be a good thing. In contrast, if you are trying to cut weight, don’t add the butter, bacon, or syrup. Furthermore, I wouldn’t advise you to eat these pancakes every day. They are meant to be a healthier food option compared to typical pre-made pancake mixtures (e.g., Aunt Jemima).

Utensils:

  • Large spoon and fork (for mixing and mashing potatoes).
  • Spatula.
  • Cooking pan (non-stick preferred).
  • Food processor (optional).
  • Large pot (for boiling).

Instructions:

Note: A food processor is not required! However, I highly recommend buying one, especially if you plan on cooking more often. You can buy a small, cheap processor on amazon for $25-$30. It’s a great investment—I use mine almost every day!

  • campus elite, the campus elite, college success, college fitness, college fit, college workout, freshman 15, college health, college diet

    Boiling the potato makes it EASY to remove the skin.

    Boil or bake one large/medium sweet potato. I prefer to boil my sweet potatoes because it’s easier to remove the skin and taste better (in my opinion). If you don’t have access to a kitchen with a stove or oven, don’t worry; you can buy canned mashed sweet potatoes from your local grocery store. One large/medium sweet potato will yield 1-2 cups of mashed potatoes.

  • If you didn’t buy pre-made almond meal/flour, use a food processor to blend your whole almonds for approximately 30 seconds (or until almonds resemble a fine powder). Remove ground almonds from food processor.
  • Blend your sweet potatoes with a food processor or mash with fork and spoon. Mash or blend based on your preference; some people prefer chunks of sweet potatoes in the pancakes, while others prefer a creamy mixture. Remove mashed sweet potatoes from food processor.
  • Add ¼ cup of almond meal/flour, 2 whole eggs, 3 tsp of baking powder or 1 tsp of baking soda, 3 scoops (45 g) whey protein powder, 1/3 cup of mash potatoes, and a pinch of salt to the food processor. No need to clean food processor in-between steps.
  • Blend all ingredients until you have a liquid, frothy mixture (if you prefer sweet potato chunks in your pancakes, blend for a shorter amount of time).
  • Heat non-stick pan on a stove or hot plate. If you are using a pan that isn’t non-stick, coat the pan with oil (coconut oil works well).
  • Add sweet potato batter to heated pan. You can make 1-2 large pancakes or several small ones. I recommend making several small pancakes because they cook quicker and are easier to flip.
  • Just like any other pancake, flip when the underside is slightly brown. I prefer my pancakes undercooked so that the inside is gooey.
  • Optional: Top with bacon, butter, and pure maple syrup.

Instructional Video:

Total Cost:

Based on my recipe.

$2.70. Price will vary. Cost does not include bacon, butter, and maple syrup ($0.60-$1 more expensive).

Nutrient Profile:

Without bacon, syrup, and butter.

  • Total Calories: 592 kcal
  • Total Protein: 58 g
  • Total Fat: 28 g
  • Total Carbs: 27; approximately 10 g of sugar and 5.7 g of fiber

Comments

comments