I went with Lakanto maple syrup over organic maple syrup this round

Ingredients (1.5x or double the recipe if needed):

•   1 medium sweet potato (about 200g), cooked and mashed (~1 cup mashed)

•   2 large eggs

•   1 scoop Levels Vanilla Whey Protein

•   1 tsp Ceylon cinnamon

•   1 tsp vanilla extract

•   Optional: a pinch of salt

Instructions:

1.   Prep the Sweet Potato: If not already cooked, peel and boil or steam the sweet potato until soft (about 15 minutes), then mash it until smooth. Let it cool slightly.

2.   Mix the Batter: In a bowl, combine the mashed sweet potato, eggs, whey protein, Ceylon cinnamon, vanilla extract, and a pinch of salt (if using). Whisk until smooth.
   The batter should be thick but pourable. If it's too thick, add 1-2 tbsp of water or unsweetened almond milk

3.   Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown

Macros (per serving, 3 pancakes):

•   Calories: ~250 cals

•   Protein: 32g protein

•   Carbs: 25g 

• Fat: 6g