Ingredients
Scale
- 1 cup pumpkin puree
- 1 scoop protein powder (vanilla or plant-based)
- 1 cup whole wheat flour (or gluten-free flour for variation)
- 2 large eggs
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup almond milk (or any milk of choice)
- 1 tsp vanilla extract
- 1 tbsp maple syrup (optional, for sweetness)
Instructions
- In a large bowl, whisk together the pumpkin puree, eggs, almond milk, and vanilla extract until smooth.
- In a separate bowl, combine the flour, protein powder, baking powder, cinnamon, nutmeg, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring until well combined. Adjust the consistency with extra milk if needed.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little oil.
- Pour the batter onto the skillet, about 1/4 cup at a time, forming pancakes.
- Cook for 2-3 minutes per side or until golden brown and cooked through. Flip carefully when bubbles appear on the surface.
- Serve warm with your favorite toppings like Greek yogurt, maple syrup, or fresh berries.
Notes
- For a dairy-free option, use plant-based protein powder and almond milk.
- Feel free to add chocolate chips, nuts, or seeds for extra texture.
- The batter can be made ahead of time and stored in the fridge for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1-2 pancakes per serving
- Calories: 180 kcal
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 55mg
Keywords: healthy pancakes, pumpkin pancakes, protein pancakes, fall breakfast, gluten-free pancakes, high-protein breakfast, pumpkin protein pancakes