Poke a fork into sweet potato 5-6 times. Cook in microwave for 5-6 minutes, turning over halfway through. Allow to cool to room temperature.

Scoop inside of potato into a medium bowl. Mix in protein powder, baking soda, cinnamon and nutmeg until well-blended.

Whisk egg whites; add to potato and mix until smooth. If the batter is too thick, add 1 tablespoon of milk at a time until desired consistency is reached.

Spray a nonstick skillet with cooking spray and heat over medium. Pour 1/4 cup of batter onto skillet for each pancake. Cook for 2-3 minutes or until bubbles form on surface and edges look dry. Flip and cook 1-2 minutes longer or until golden brown. Continue until all batter has been used.

Top pancakes with maple syrup and almonds. Serve with cantaloupe on the side.