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+ servings
Protein pumpkin pancakes stack with a piece cut out of it

Protein Pumpkin Pancakes

Wholesome Lee
The most delicious & easy pumpkin pancakes! These are a high protein breakfast pancake recipe that is high in fiber, refined sugar free and a delicious healthy breakfast idea! They perfect fall recipe, that has hints of pumpkin spice and vanilla. Perfect for if you're craving fluffy pancakes for breakfast
4.75 from 4 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 15 pancakes
Calories 56.8 kcal

Equipment

  • Mixing bowl
  • Non-stick pan

Ingredients
  

  • cup oat flour 160g
  • ½ cup pumpkin puree 120g
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2/3 cup milk of choice I used almond
  • 2 tbsp vanilla protein powder (optional)
  • 2-3 tbsp granulated sweetener of choice
  • 1 egg or chia egg if vegan
  • 1 egg white OR an additional tbsp milk of choice
  • Dash of vanilla extract
  • Dash of cinnamon or pumpkin spice

Instructions
 

  • Mix all ingredients above in a bowl to make a pancake batter
  • Spray a non-stick pan with some oil spray and heat on a medium heat
  • Scoop out 1-2 tbsp of the batter onto your pan. Let it cook on a low to medium heat for roughly 2-4 minutes . Once bubbles start to appear, flip pancake over.
  • Repeat with the rest of the batter until pancake mixture is finished.
  • Top with optional additional toppings of choice

Notes

Storing and freezer instructions
Store in an airtight container and delicious if warmed up in an oven or toaster
These pancakes can be frozen. I like to store them in freezer friendly bags or an airtight container

Nutrition

Calories: 56.8kcalCarbohydrates: 9.2gProtein: 3gFat: 1.5gFiber: 1.1gSugar: 0.6g
Keyword fall, fallrecipes, highprotein, proteinpancakes, pumpkin, pumpkinpancakes
Tried this recipe?Let us know how it was!