I love protein pancakes SO MUCH! They are so yummy, filling, healthy and just plain good. I had some leftover pumpkin in my fridge so I decided to try my hand at Pumpkin Protein Pancakes!
I’m happy to say that after three tries (third time’s the charm!), they turned out awesome!
Here’s my chicken scratch recipe….
I love pumpkin things so much, but I especially love them when the weather is chilly. There’s just something about pumpkin that is…..warm, comforting and cozy.
Pumpkin Protein Pancakes
(makes 6 pancakes)
- 1/2 cup pumpkin
- 3 egg whites
- 2-4 Tablespoons unsweetened almond milk (or milk of your choice!) **Start with 2 Tablespoons and add more if the batter is too thick.**
- 1 Tablespoon honey
- 1/2 cup oats
- 1 scoop (~1/3 cup) vanilla protein powder
- 1 Tablespoon ground flax seed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
Put all ingredients in your blender in the order they are listed above. Blend well.
Pour onto heated skillet.
Cook a minute or so and then flip. Cook until done.
Top with fruit, peanut butter, sugar free maple syrup, nuts, agave nectar, etc. I topped mine with a little sugar free maple syrup, bananas and pecans! It was SO YUMMY!
I had a bunch leftover (since I made 3 experimental batches!), so I just put the leftovers in a freezer bag.
Enjoy!
These were so so good and smelled so yummy while they were cooking. In fact, while I was cooking them my cute little 4 year old came into the kitchen and said, “What is that delicious smell?” I said, “I’m making pumpkin pancakes (I strategically left out the “protein” part, lol!), do you want some?” He loved them so much he ended up eating three! He said they were “heavenly!” That made me smile.
I hope y’all think they are heavenly too!! xoxo
