It’s almost fall and pumpkin season! Though I’m not all that excited it’s fall… because the year just FLEW by… I am excited for all the fall goodies that come along with it.
Especially pumpkin! It’s the ultimate flavor of fall. Combine that into a pancake that tastes as rich as a slice of cake, and you have the perfect breakfast to kick off the fall season: Pumpkin Protein Pancakes!
Table of Contents
Why You’ll Love this Recipe
Imagine waking up to the comforting aroma of pumpkin and cinnamon, knowing you’re about to dig into pancakes that are not only incredibly delicious but also packed with protein. These pancakes are like a warm hug for your taste buds and your health.
Other Pumpkin Recipes
Ingredients
- Vanilla Protein Powder: This is the star of the show, adding a boost of protein and a hint of sweetness.
- Pumpkin Purée: Brimming with autumn flavor and a touch of creaminess.
- Ground Cinnamon: The spice that makes everything nice, giving your pancakes that cozy fall taste.
- Baking Powder: Provides the fluffiness every pancake deserves.
- Large Egg Whites: Adds structure and more protein.
- Old Fashioned Oats: A secret ingredient that gives these pancakes a delightful texture.
- Unsweetened Almond Milk: For a touch of nuttiness and moisture.
- Stevia (optional): If you have a sweet tooth, this is your go-to.
Substitutions & Additions
- Maple Syrup: Swap stevia for a drizzle of pure maple syrup for a classic touch.
- Chopped Nuts: Add some crunch with chopped pecans or walnuts.
- Chocolate Chips: For those who crave a sweet surprise in every bite.
How to Make this Recipe
Now, let’s dive into the nitty-gritty of making these Pumpkin Protein Pancakes. It’s as easy as pie – or should I say, as easy as pancakes!
First, heat a nonstick griddle or skillet coated with cooking spray over medium heat. This ensures that your pancakes won’t stick and will cook evenly.
Next, gather all your ingredients and toss them into a blender. Yes, all of them! Blend until you have a smooth, fragrant batter that’s just begging to be poured onto that hot griddle.
Scoop out about 1/4 cup of batter for each pancake. Cook until you see those beautiful bubbles on the surface and the edges are firm. It should take about 2-3 minutes. Then, flip and cook for another 1-2 minutes, or until they’re done to perfection.
Serve these beauties warm, topped with your favorite toppings. Whether it’s a dollop of Greek yogurt, a sprinkle of more cinnamon, or a handful of fresh berries, the choice is yours!
Cooking Tips & Tricks
- Want extra protein? Add a dollop of Greek yogurt or a sprinkle of chopped nuts.
- For a vegan version, swap the egg whites for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Make mini pancakes for a cute and snackable treat.
- Experiment with different protein powder flavors for a unique twist.
Serving Suggestions
These Pumpkin Protein Pancakes are delicious on their own, but they also play well with others. Serve them alongside a hot cup of coffee, a glass of almond milk, or a fruit salad for a well-rounded breakfast.
Storage Suggestions
Got leftovers? No problem! Store them in an airtight container in the fridge for up to two days. Reheat in the microwave or toaster for a quick breakfast.
Recipe FAQ
Can I use pumpkin pie spice instead of cinnamon? Absolutely! It’ll give your pancakes an extra kick of autumn flavor.
Can I use a different type of milk? Of course! Any milk of your choice will work just fine.
Is the protein powder necessary? It’s what makes these pancakes protein-packed, but you can omit it if you prefer a traditional pumpkin pancake.
More Breakfast Ideas
There you have it – a scrumptious recipe for Pumpkin Protein Pancakes that’ll make your autumn mornings even better.
Whip up a batch, savor every bite, and embrace the flavors of the season. Your taste buds and your body will thank you.
Pumpkin Protein Pancakes
Ingredients
- 1 scoop vanilla protein powder
- 1/2 cup pumpkin purée
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 2 large egg whites
- 1/2 cup old fashioned oats
- 1/2 cup unsweetened almond milk
- 1 Tbsp stevia (optional)
Instructions
- Heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat.
- Put all of the ingredients in a blender and blend until smooth.
- Scoop about 1/4 cup of batter per pancake onto hot griddle. Cook until tops are covered with bubbles and edges look firm and close to done; about 2-3 minutes. Flip and cook for additional 1-2 minutes or until pancakes are done.
- Serve warm immediately topped with your favorite topping.
