Description
Delicious and nutritious pumpkin pancakes packed with protein, perfect for a cozy breakfast.
Ingredients
Scale
- 1 cup whole wheat flour (or gluten-free blend)
- ½ cup protein powder (vanilla or unflavored)
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 1 cup milk (dairy or plant-based)
- 1 tablespoon maple syrup or honey
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- Optional: chocolate chips or nuts
Instructions
- Start by gathering all your ingredients.
- In a large mixing bowl, combine the whole wheat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, combine the pumpkin puree, eggs, milk, and maple syrup. Beat until smooth.
- Pour the wet mixture into the dry ingredients and fold together until just combined.
- Preheat your non-stick skillet over medium heat and grease it lightly.
- Use a ladle to pour pancake batter onto the skillet. Cook for about 3-4 minutes until bubbles form.
- Flip the pancakes gently and cook another 2-3 minutes until golden brown.
- Repeat with the remaining batter, keeping the pancakes warm.
Notes
For vegan pancakes, use flax eggs instead of regular eggs. You can also substitute maple syrup with agave nectar or stevia.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 120mg