Updated: Nov 22, 2020
Celebrate the first day of fall with Pumpkin Protein Pancakes! These pancakes are gluten free, dairy free, vegetarian, and high in protein!
The Pumpkin Protein Pancakes can be made with any type of protein powder but the flavour that I find works best is vanilla or chocolate. For this recipe I use a fermented plant based protein powder. The fermentation process helps aid in digestion and to prevent bloating that other plant based protein powders may cause.
You can sub out the almond butter for any nut butter of your choosing. The toppings can be whatever you happen to be craving that day or what you have in your fridge. Maple syrup is one of my favourite go to toppings and always pairs well with pancakes.
You can easily make this recipe in bulk to meal prep breakfast for the week. Or freeze the pancakes for up to 2 months and reheat them in the toaster.
Pumpkin Protein Pancakes
*Recipe makes 2 servings
¼ tsp. olive oil
4 egg whites
1 cup pumpkin puree
1.5 scoops vanilla protein powder
¼ cup almond flour
1.5 tsp pumpkin spice (or a mix of cinnamon, nutmeg and ginger)
1 tsp baking powder
1/2 tsp. vanilla