Description
Enjoy the cozy flavors of fall with these nutritious pumpkin protein pancakes, perfect for a hearty breakfast or post-workout meal.
Ingredients
Scale
- 1 cup Pumpkin Purée
- 1 cup Flour or Oats
- 1/2 cup Protein Powder
- 3/4 cup Dairy or Dairy Alternatives
- 2 Eggs
- 2 teaspoons Baking Powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Maple Syrup (optional)
Instructions
- Mix the Dry Ingredients: In a large bowl, combine the flour (or oats), protein powder, baking powder, cinnamon, nutmeg, and a pinch of salt. Whisk until thoroughly combined.
- Combine the Wet Ingredients: In another bowl, mix the pumpkin purée, dairy (or its alternative), and eggs (or flax eggs). Whisk until smooth.
- Blend Dry and Wet: Gradually add the wet mixture into the dry ingredients. Stir gently until just combined.
- Preheat the Pan: Heat a nonstick skillet or griddle over medium heat.
- Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 2-3 minutes until golden brown.
- Serve and Enjoy: Stack your pancakes high and serve warm, adding maple syrup and cinnamon if desired.
Notes
Pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
Keywords: pancakes, pumpkin, breakfast, protein, fall recipe