Description
Delicious and fluffy Pumpkin Spice Protein Pancakes that are perfect for a cozy breakfast or brunch, packed with protein and the warm flavors of fall.
Ingredients
Scale
- 1 cup whole wheat flour
- 1 cup pumpkin puree
- 1/2 cup protein powder
- 1 cup almond milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Maple syrup for serving
- A pinch of salt
Instructions
- In a large mixing bowl, combine the whole wheat flour, protein powder, baking powder, ground cinnamon, ground nutmeg, and a pinch of salt. Whisk together until well blended.
- In another bowl, whisk together the pumpkin puree, almond milk, and eggs until smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Remove the pancakes from the skillet and stack them high on a plate. Drizzle generously with maple syrup and sprinkle with additional cinnamon if desired.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave for about 30 seconds or until warm.
- For extra fluffiness, let the batter rest for a few minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Pumpkin Spice, Protein Pancakes, Healthy Breakfast, Fall Recipes