Protein Pumpkin Pancakes
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These protein pumpkin pancakes are soft and fluffy with added protein to keep you fuelled for the day. It's got the classic pumpkin spice taste with a mix of cinnamon, ground cloves and ginger, and a sprinkle of chocolate chips on the pancakes. It's a fall-inspired meal prep (or any time of the year, really) that you can meal prep for your breakfast all week.
Ingredients
Pumpkin puree pancakes
- 160 g (1 cups) pumpkin puree, see note 1
- 350 ml (1 ½ cups) milk, subs note 2
- 1 egg
- 190 g (1 ½ cups) flour, subs note 3
- 50 g (½ cups) protein powder, optional, can replace with equal amounts flavour (note 4)
- 10 g (2 teaspoon) baking soda
- 30 g (2 tablespoon) brown sugar, subs note 5
- 20 g (1 ½ tablespoon) butter
Pumpkin spice (store bought or make your own)
- 6 g (2 teaspoon) cinnamon
- 3 g (½ teaspoon) cloves
- 3 g (½ teaspoon) ginger
Toppings (optional - not included in nutrition)
- Greek yoghurt
- Choc chips
- maple syrup
- fresh fruit
Instructions
Mix Ingredients
- Mix together: 160 g (1 cups) pumpkin puree, 350 ml (1 ½ cups) milk, 1 egg, 190 g (1 ½ cups) flour, 50 g (½ cups) protein powder, 10 g (2 teaspoon) baking soda, 30 g (2 tablespoon) brown sugar, 6 g (2 teaspoon) cinnamon, 3 g (½ teaspoon) cloves, 3 g (½ teaspoon) ginger. A lot of recipes will say mix wet and then dry, then combine, but I've always just popped all the ingredients into a bowl and whisked (you can also use a blender, mixer etc.). Just don't overmix.
Heat pan & cook protein pumpkin pancakes
- Heat the pan and add some of the 20 g (1 ½ tablespoon) butter
- Pour batter into the pan, forming pancakes about 10-12cm in diameter (I usually use a soup spoon and approx. 3 spoon-fulls). Cook each side for about 2-3 minutes or until the edges start to firm up I found the pumpkin pancakes don't tend to "bubble" as much as regular pancakes
Serve
- Serve the protein pumpkin pancakes with chocolate chips, some Greek yoghurt, maple syrup, fresh fruit, or any other of your favourite pancake toppings.
Notes
Note 1 - Pumpkin Puree
If using a canned variety, make sure it's 100% pumpkin, not pumpkin pie filling as it is pre-seasoned and pre-spiced.
In Australia, pumpkin puree can be hard to find in stores, as it's not as common as in the US. If you're making your own puree from fresh, seasonal pumpkins like Kent or Butternut, keep in mind that the flavour and texture may be slightly different because Australian pumpkins have a different sweetness and moisture level compared to the pumpkins used for canning in other countries.
Note 2 - Milk
Substitutions - almond milk, soy milk, oat milk, coconut milk.
Note 3 - Flour
Substitutions - gluten-free flour, almond flour, oat flour
Note 4 - Protein
Use vegan protein if possible as it's less likely to impact the texture and taste once heated. Whey-protein can provide an "off" taste once heated.
Note 5 - Brown Sugar
Substitutions - white sugar + molasses, white sugar (but this will lead to a less rich, caramel-like taste that brown sugar offers)
Storing
Store in an airtight container in the fridge for up to 5 days. Keep toppings separate.
Reheating
Microwave. approx. 1 minute
Stove. skillet on low heat for approx. 2-3 min each side.
Freezing
Place them in between baking sheets (that way you can stack the pancakes up), then wrap with aluminium foil or put into a freezer bag. They’ll last for up to 3 months and can be reheated directly from frozen.
Nutrition
Serving: 2pancakesCalories: 262kcalCarbohydrates: 41gProtein: 16gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 58mgSodium: 58mgPotassium: 260mgFiber: 2gSugar: 10gVitamin A: 5168IUVitamin C: 1mgCalcium: 142mgIron: 3mg
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