Pumpkin Protein Pancakes
If you’re craving something pumpkin-flavored for breakfast, forget about a sugary pumpkin spiced latte and go for these pumpkin protein pancakes. Not only do they have a lot less sugar and fat than a usual PSL (pumpkin spiced latte), they are also packed with 22 grams of protein. Now that sounds like a much better way to enjoy this fall flavor.
- 1 cup pumpkin puree
- ¼ cup unsweetened almond milk
- 3 large egg whites (⅓ cup)
- 1 tsp. pure vanilla extract
- 1 cup quick cooking oats
- 1 scoop whey protein powder, vanilla flavor (*see note)
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 tsp. baking powder
- Nonstick cooking spray
- 2 tbsp. reduced fat (2%) plain Greek yogurt
Here are your instructions:
Combine pumpkin, almond milk, egg whites, and extract a medium bowl; whisk to blend. Set aside.
Combine oats, protein powder, cinnamon, nutmeg, and baking powder in a medium bowl; mix well.
Add oat mixture to pumpkin mixture; mix until just blended.
Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
Divide pancakes between two serving plates; top evenly with yogurt.
Note: For the whey protein powder, I use and prefer Shakeology. If you’re vegan, we also have a plant-based vegan formula of Shakeology. If you’d like to try out all the flavors, grab a sample pack today!
Tip: Leftover pancakes can be reheated in the toaster.
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