Pumpkin Protein Pancakes

A delightful and nutritious twist on the classic breakfast favorite, these pancakes are a perfect way to embrace the cozy flavors of pumpkin spice while getting your protein fix.

The base of these pancakes features flavored protein powder, which adds a boost of protein to start your day right. Blended with canned pumpkin, oats, or coconut flour, and a touch of baking powder, these pancakes are a hearty and satisfying choice.

To bind it all together, we include an egg, a hint of pumpkin pie spice or cinnamon powder, and a dash of salt. For the ideal consistency, we use milk of your choice (unsweetened almond milk works great).

For the finishing touch, don't forget a drizzle of nut butter or traditional butter on top. These Pumpkin Protein Pancakes are the perfect fall-inspired breakfast treat to fuel your day. Enjoy the warmth and goodness of pumpkin spice in every bite!

This recipe makes one serving, so double, triple, or quadruple for a meal prep pancake bowl or to freeze pancakes.

INGREDIENTS

• ⅓ c flavored protein powder

• 1/4 c canned pumpkin

• 1/4 c oats or 2 T coconut flour

• 1 tsp baking powder

• 1 egg + ¼ c liquid egg whites

• 1/2 tsp pumpkin pie spice or cinnamon powder

• dash of salt

• 1/4 c milk of choice (unsw almond)

• 1-2 T nut butter or butter for topping

   

  STEPS

1. Add all ingredients to the blender and blend on low, then medium until oats are blended well. Dough is usually runny unless you use vegan protein powder. 
   

2. Heat a sprayed skillet over medium heat, add dough and flip after a few minutes. Makes made three 6” pancakes or eight 4”. This recipe is for 1 serving so if feeding a crowd double or triple. You can meal prep these, and they’re good in the fridge for a week. Freeze well too.
   

3. For a pancake bowl, pour batter in a sprayed bowl or dish and microwave 1-3 minutes. Longer if it’s a deep bowl, shorter if it’s a larger shallow dish. Also can cook in the oven  at 350° 20 - 25 min. Store any leftovers in the fridge. Good for a week.

   Tips: These pack in your 30 grams of protein but they’re low in fat so 1-2 T of nut butter or grass fed butter is a great topping option. Yay for balanced meal pancakes. If not a pumpkin fan, mashed banana and apple sauce are a great swap and swap cinnamon for pps.