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
INSTRUCTIONS:
In a large bowl, mix all the ingredients (minus the olive oil) together until combined.
Heat a large frying pan over medium heat, coat the pan with oil.
Using a ladle add the pancake batter to the pan. Flip the pancakes once the bottom starts to form and brown, cooking each side about 5 minutes.
Top with optional toppings.
Topping ideas:
Shredded coconut
Almond butter
Pumpkin seeds
Chopped pecans
Maple syrup
Whipped cream
Macros per serving (without toppings)
247 calories
21g carb
2g fat
36g protein
Contact Desire Fitness, personal trainer & nutrition coach, if you would like to learn more about serving sizes and to find out what the correct meal size for you and your goals would be.