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Pancakes are one of those things that I love making on the weekend. They feel like a little treat. I think for most people, pancakes remind them of being a kid. There’s something about flipping in the pan, and topping them with syrup that makes for a fun cooking experience.
So with all the pumpkin mania, I figured I may as well add a pancake recipe to the mix. These pancakes are packed with protein (7 g per mini-pancake), so you don’t need to have a side of eggs with these.
My batch made 8 mini pancakes. I kept them small so they can cook through properly. I recommend doing this as with the addition of pumpkin in the batter, if they are too thick on the griddle, they won’t cook in the middle.
If you choose not to use protein powder, you could take that out if you want and use an extra 1/2 cup of oat flour instead.
Topped with syrup, or left plain, these pancakes pack a pumpkin spice punch.
Pumpkin Protein Pancakes
Author: Kristine Fretwell
Recipe type: Breakfast
- 2 egg whites (or ¼ cup egg white substitute)
- ½ cup oat flour (just oats ground up in a blender)
- ¼ cup milk (I used unsweetened almond milk)
- 2 scoops (or ½ cup) whey protein, vanilla (I used Whey Gourmet Naturelle)
- ½ cup canned pumpkin
- ½ tsp pumpkin pie spice
- ¼ tsp baking powder
- pinch salt
- ½ tsp vanilla
- 1 packet stevia (optional)
- Syrup (optional)
- In a large bowl, whisk together all the ingredients.
- Heat your griddle or pan over medium heat (if you’re using protein powder and cook on high, it will burn quickly)
- Spray the surface with cooking spray.
- Spoon batter onto pan (about 2 Tbsp batter per pancake).
- Cook for approx 3 min per side, until golden.
- Top with syrup if desired.
Serving size: 1 pancake Calories: 63 Fat: 1.2 g Carbs: 6 g Sugar: 0.8 g Sodium: 88 mg Fiber: 1 g Protein: 7.3 g
3.2.2807
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