These pancakes use sweet potato as a base and a blend of Italian flavours from fresh basil and oregano. We’ve also added melting mozzarella centres and pea protein to boost that protein content. They also make amazing substitutions for burger buns! Simply sandwich a delicious turkey- or low-fat beef burger between two sweet potato pancakes, with a salad garnish when you’re looking for a bread replacement that is gluten-free and has a better glycemic load.


  1. 150g cooked sweet potato
  2. 2 eggs
  3. 50g mozzarella balls
  4. 1 tsp oregano
  5. 1 tsp fresh basil
  6. 5 cherry tomatoes
  7. 1 scoop of pea protein (30g) – if you don’t have pea protein, you can use rice flour as another gluten-free option, however, the macros will differ.
  8. Pinch of baking powder



Mash the cooked potato in a bowl and add all of the ingredients. Mix well to combine together.

Season well with black pepper and sea salt.

Heat a non-stick pan and spray with cooking spray.

Using a tablespoon, add two heaped spoonfuls to the pan per pancake.

Allow to cook for two minutes and then flip and cook on the other side.

Flip several times until the pancakes are golden brown.

Serve with a side salad.



  • Serves 2, per serving:
  • Calories: 271 
  • Carbs: 18g
  • Fat: 11g 
  • Protein: 25g