Description
Start your morning with these protein-packed pumpkin pancakes that combine the warm flavors of fall with a nutritious boost. These pancakes are fluffy, flavorful, and perfect for a wholesome breakfast or brunch.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1 scoop vanilla whey protein powder (about 30g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or butter
Instructions
- Prepare the dry mixture: In a large bowl, whisk together the whole wheat flour, whey protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- Mix the wet ingredients: In a separate bowl, beat the eggs and then add the pumpkin puree, milk, maple syrup, vanilla extract, and melted coconut oil. Stir until smooth and well incorporated.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry mixture and gently fold together until just combined. Avoid overmixing to keep the pancakes light and fluffy.
- Heat the skillet: Warm a non-stick skillet or griddle over medium heat and lightly grease it with a bit of oil or butter.
- Cook the pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles start to form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook for another 2 minutes or until golden brown and cooked through.
- Serve warm: Transfer the pancakes to a plate and serve immediately with your favorite toppings such as fresh fruit, yogurt, extra maple syrup, or nuts.
Notes
- For a vegan version, substitute eggs with flax eggs and use a plant-based protein powder.
- Do not overmix the batter to keep pancakes fluffy.
- You can use almond milk, oat milk, or any milk alternative of choice.
- Adding a pinch of ground ginger or cloves can enhance the fall spice flavor.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave.
