Celebrate the first day of fall with Pumpkin Protein Pancakes! These pancakes are gluten free, dairy free, vegetarian, and high in protein!
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
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.
Macros (without toppings)
Desire Fitness is a fully certified personal trainer and nutrition coach based out of Edmonton, Alberta.
To get a menu plan that has recipes like this or to learn more about having a custom diet plan made for you visit: www.desirefitness.ca