If you’re craving something pumpkin-flavored for breakfast, forget about a sugary pumpkin spiced latte and go for these wholesome pumpkin protein pancakes instead. Not only do they have a lot less sugar and fat than a usual PSL, they are also packed with 22 grams of protein. Now that sounds like a much better way to enjoy this fall flavor!
Total Time: 25 min.
Prep Time: 15 min.
Cooking Time: 10 min.
Yield: 2 servings, 3 small pancakes each
1 cup pumpkin puree
¼ cup unsweetened almond milk
3 large egg whites (⅓ cup)
1 tsp. pure vanilla extract
1 cup quick cooking oats
1 scoop whey protein powder, vanilla flavor
½ tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp. baking powder
Nonstick cooking spray
2 Tbsp. reduced fat (2%) plain Greek yogurt
1. Combine pumpkin, almond milk, egg whites, and extract a medium bowl; whisk to blend. Set aside.
2. Combine oats, protein powder, cinnamon, nutmeg, and baking powder in a medium bowl; mix well.
3. Add oat mixture to pumpkin mixture; mix until just blended.
4. Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
5. Divide pancakes between two serving plates; top evenly with yogurt.
Tip: Leftover pancakes can be reheated in the toaster.
Nutrition Info (per serving; 3 small pancakes):
Protein: 22 g
Carbs: 47 g
Fiber: 12 g
Sugar: 9 g
Fat: 5 g