Description
Fluffy, protein-rich pancakes made with pumpkin for a nutritious breakfast.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup milk
- 1 cup whole wheat flour
- 1 scoop protein powder
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 tbsp coconut oil
Instructions
- Mix pumpkin puree, eggs, milk, honey, and vanilla in a bowl.
- Add flour, protein powder, baking powder, and cinnamon. Stir until smooth.
- Heat coconut oil in a pan over medium heat.
- Pour 1/4 cup batter per pancake. Cook 2-3 minutes per side.
- Serve warm with toppings of your choice.
Notes
- Use canned or homemade pumpkin puree.
- Adjust milk for thinner or thicker batter.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 8g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 95mg
