Pumpkin Spice Protein Pancakes (30g Protein, Fall Favorite)
Fluffy pumpkin spice protein pancakes made with real pumpkin puree — 30g of protein per serving, ready in 20 minutes for about $1.80 a serving. This is my fall breakfast on repeat from October through Thanksgiving morning. Real pumpkin puree and warm spices make it taste like dessert, but it’s built to actually hold you over.
Ingredients
Method
- Whisk together the pumpkin puree, eggs, and milk in a large bowl.
- In a separate bowl, mix the flour, protein powder, brown sugar, baking powder, pumpkin pie spice, and salt.
- Fold the dry ingredients into the wet ingredients until just combined.
- Heat the butter in a nonstick skillet over medium-low heat.
- Pour 1/4-cup portions of batter onto the skillet, spacing them apart.
- Cook 2-3 minutes per side, until golden and cooked through.
- Stack and serve warm, with maple syrup if desired.
Notes
Buy a large can of pumpkin puree instead of small ones — freeze the leftover puree in 1/2-cup portions to use in the next batch or in oatmeal.
