I am undoubtedly a self-proclaimed pumpkin fanatic. I’ll usually cook and bake with pumpkin puree year-round because it’s just too dang good to only be a seasonal ingredient. If you follow my Instagram account, you’ll also know I am a protein pancake fanatic. There have been
weeks months where I have made protein pancakes every single morning. Excessive? You’re asking the wrong girl 😉
I like to think of protein pancakes as a blank canvas… a few necessary base ingredients and then unlimited options for additional flavor combos and “masterpiece” results. Plus, if you’re like me and prefer starting the day with a hearty breakfast, these are the perfect option. If I whip up a traditional batch of carb-laden pancakes without any added protein, i’ll normally feel hungry and sluggish an hour later… Not my ideal start to the day. With added protein powder to your pancake base, you get a well-rounded, nutrient-dense breakfast that’ll keep you satisfied well into the morning.
This particular recipe is made with almond meal/flour, which is simply raw blanched whole almonds that have been ground into a fine powder. This does make the pancakes a tad more grainy, similar to a whole-wheat or multigrain texture. If you’re more of a “light & fluffy” kind of pancake person, substituting the almond flour for oat flour may yield more desirable results. Either way, you’re in for a [healthy] treat!
Pumpkin Protein Pancakes
Makes 1 serving of 4 small-medium sized pancakes
- 1/4 cup pumpkin puree; I use Libby’s
- 1 tsp pumpkin pie spice
- 1 egg (or two egg whites)
- 1 small scoop cinnamon swirl or vanilla protein powder (~26-28 gms); If you use vanilla, I’d recommend adding an additional tsp of cinnamon to the mix
- 1/4 cup almond meal/flour or oat flour
- 3 tbsp milk of choice; I recommend unsweetened vanilla almond milk
- 1/2 tsp baking powder
- Combine all ingredients and whisk with a hand mixer (batter will be slightly thick)
- Heart a large nonstick skillet or griddle over medium heat and spray with non-stick cooking spray. When hot, spoon batter onto the skillet by the 1/4 cupful (should make ~4 small-medium sized pancakes). When bubbles appear on the surface of batter (~2-3 minutes), flip pancakes and cook the other side for an additional 2 minutes or so, until golden brown.
- Top with pure maple syrup, honey, nut butter, pecans or whatever else your taste buds desire!
Nutrition facts for entire recipe (will vary slightly depending on brand of protein powder)
Calories: 395; Total Fat: 20 gm; Saturated Fat: 3 gm; Total Cholesterol: 215 mg; Sodium: 440 mg; Carbohydrates: 15 gm; Sugar: 4 gm; Protein: 40 gm
Though the fat content of this recipe may seem high, keep in the mind the bulk of the fat content comes from the almond flour, which is high in healthy monounsaturated fats. These fats have been associated with reduced risk of heart disease.