Protein Pumpkin Pancakes
Protein Pumpkin Pancakes
Servings
4
servingsPrep time
10
minutesCooking time
5
minutesThese autumnal protein pumpkin pancakes are so easy to make and the Pulsin Complete Vegan Protein Blend Pumpkin Spice adds a delicious touch of flavour to make them taste great!
We will admit, though, that it did take a few attempts to get the recipe just right!
Pumpkins are a great seasonal ingredient to include in recipes because pumpkins are rich in dietary fibre, which is very important for digestive health and to help regulate blood sugar levels.
Pumpkins are also packed full of vitamins and minerals, including vitamin A, C, potassium, and iron, all of which are essential for a healthy, balanced diet and to keep our bodies in optimal condition.
Compared to some traditional pancake recipes, these protein pumpkin pancakes are lower in calories and carbohydrates, which makes them a great option for anyone trying to manage their weight, blood sugar levels, or want to increase their protein intake.
These protein pumpkin pancakes are also pretty versatile; you can adjust the spices to include your favourites or change the flavour profile slightly and top them with whatever you like! Why not try a few good dollops of low-fat yoghurt to further increase the amount of protein in your breakfast while keeping the calories low. Or top with seeds, nuts, honey, maple syrup, melted dark chocolate, or any other topping of your choice!
Our protein pumpkin pancake recipe will help you both satisfy your sweet tooth and provide you with a healthy and delicious breakfast option - enjoy!
Ingredients
80g whole wheat flour
54g Pulsin Complete Vegan Protein Blend Pumpkin Spice (approx. 2 scoops)
1 tsp baking powder
120g pumpkin puree
1 large egg (or flax egg for a vegan option)
240ml almond milk (or any milk of your choice)
2 tbsp maple syrup (or honey)
1 tsp vanilla extract
1 tbsp coconut oil (for cooking)
Directions
- Prepare the Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, Pulsin Complete Vegan Protein Blend Pumpkin Spice. Whisk together until well combined.
- Mix the Wet Ingredients: In another bowl, whisk together the pumpkin puree, egg (or flax egg), almond milk, maple syrup, and vanilla extract until smooth.
- Combine: Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. The batter should be thick and slightly lumpy.
- Cook the Pancakes: Heat a large non-stick skillet or griddle over medium heat and lightly grease with coconut oil. Pour about 60ml of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, until golden brown and cooked through.
- Serve: Stack the pancakes on a plate and top with your favourite toppings. For an extra protein boost, add a dollop of low-fat yoghurt, or try toppings like seeds, nuts, honey, maple syrup, or melted dark chocolate.
- Enjoy: Serve warm and enjoy these delicious, protein-packed pancakes that are perfect for an autumn breakfast or brunch.
