High Protein Pumpkin Pancakes

I’m on a roll with my pumpkin spice recipes, and it feels so good! This morning I hit the kitchen with my Guns’N’Roses coffee mug, and created the perfect high protein pumpkin spice pancake.

The consistency was perfect. They cooked in pretty little circles, they flipped without dripping everywhere or breaking…. it’s the little things that make or break a good pancake recipe.

I used Bob’s Red Mill oats in this recipe, but I will definitely be experimenting with some almond flour and coconut flour as options too. The oats didn’t dry the pancakes out, they just made them a little denser. Now don’t get me wrong, they weren’t hockey puck dense by any means, rather they were hearty and filling.

Protein pancakes and bananas on a yellow plate as part of a health breakfast.

The flavor was perfect. Just the right amount of pumpkin and spice. I used a vanilla protein powder so there was some sweetness to the pancakes, but nothing overwhelming.

The prep time was pretty quick on these. All in, about 20 minutes. Toppings are really personal preference! I added some fruit, but jam, maple syrup, berries or a nut butter would be so good as well!

Make sure you put this recipe on your pancake rolodex…. you won’t regret it!

Ingredients

-30 grams of whey protein (Rivalus Vanilla)

-72 grams of oats (Bob’s Red Mill)

-1 tsp of baking powder

-1 tsp of baking soda

-1 1/2 tsp of pumpkin spice

-1 cup of pumpkin puree (ED Smith)

-1 whole egg

-1 cup of egg whites

-dash of pure vanilla

Preparation

Combine all of your dry ingredients and set aside. Whisk your egg and egg whites together, then add your pumpkin puree and vanilla in stirring until all combined. Pour your wet ingredients into your dry ingredients and stir all together forming a creamy batter. Pour into a non-stick pan, and cook on medium heat until small bubbles start to form, then flip.

Macros

For the entire batch!

67P/60C/11F

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