Jewel Yam Protein Pancakes

by | Updated: December 3rd, 2016

Jewel yams, though in the same family, are actually sweeter than sweet potatoes. They also happen to peak during the fall and winter months. If that’s not reason enough to make a batch of potato pancakes like right now, I don’t know what is. The extra-vibrant orange flesh of these yams means lots of good-for-you beta-carotene along with a healthy serving of carbs and fiber. Nutrition aside, though, you won’t want to miss the cream cheese frosting that tops off this stack of pure happiness.  

Jewel Yam Potato Pancakes

Jewel Yam Protein Pancakes

Makes 4 pancakes
Macros for 4 pancakes (or all batter): 283 calories | 21 g net carbs | 40 g protein


1 scoop Quest Vanilla Milkshake Protein Powder
¼ cup Jewel yam, cooked, skinned and mashed (can also use sweet potato)
¼ cup low-fat cottage cheese
¼ cup liquid egg whites
1 tsp. baking powder
½ tsp. vanilla extract
½ tsp. cinnamon
Walnut halves for topping

Cream cheese frosting

1 scoop Quest Vanilla Milkshake Protein Powder
2 Tbsp. coconut flour
1 Tbsp. sugar-free cheesecake instant pudding
1/3 cup erythritol
4 oz. fat-free cream cheese, at room temperature
¼ cup low-fat cottage cheese
½ cup almond milk
10 drops French vanilla liquid stevia
½ tsp. vanilla extract
½ tsp. cinnamon


  1. In a large bowl, mix together all pancake ingredients (except walnuts) until smooth.
  2. On a greased skillet over low-to-medium heat, drop about ¼ cup batter and cook until golden brown on each side. Should get about 4 pancakes out of the batter.
  3. While pancakes are cooling, prepare cream cheese protein frosting.
  4. In a blender, process cream cheese, cottage cheese and milk until thoroughly blended and liquefied.
  5. Add remaining ingredients and continue to blend until mixture is well-combined.
  6. Chill in refrigerator to thicken.
  7. Top pancakes with a dollop (or two or three) of frosting, sprinkle with walnut halves and drizzle with syrup. Enjoy!