These 5-Ingredient Pumpkin Protein Pancakes are a healthy and delicious breakfast idea that can be frozen and reheated in the toaster.
Once fall hits, I'm obsessed with all things pumpkin flavoured! I love these pancakes because they're a healthy high protein breakfast way to satisfy my cravings. All your favourite toppings and breakfast is served!
Why You'll Love This Recipe
- Simple ingredients: You only need five ingredients to make these delicious pumpkin pancakes.
- Healthy breakfast: They're high in protein thanks to the protein powder and gluten-free!
Ingredients and substitutions
- Butter – use margarine instead.
- Egg whites – try 4 whole eggs instead of 8 egg whites.
- Pumpkin puree – mashed bananas would also be good here.
- Whey protein powder – I use whey protein powder in this recipe; this is the only type of protein powder that can be used with this recipe. Here is the protein powder I use.
- Pumpkin spice – make your own using a blend of cinnamon, nutmeg and ginger.
- Baking powder – there’s no real substitute for baking powder and it’s pretty essential to the recipe.
Topping ideas
- Shredded coconut – unsweetened or sweetened would both be good.
- Almond butter – try another kind of nut butter like sunflower butter.
- Pumpkin seeds – swap out for some sunflower seeds instead.
- Chopped walnuts – chopped pecans or another nut of your choice would be good.
- Maple syrup – honey or jam are also great toppings!
How to make these pancakes
Step 1: Mix everything together.
Mix all the pancake ingredients together.
Step 2: Stir the batter.
Stir until just combined.
Step 3: Fry the batter.
Fry the pancake batter in a pan.
Step 4: Flip the pancakes.
Flip once the bottom starts to form then add your toppings.
Recipe tips
There are a few tricks to ensure you get the yummiest, fluffiest pancakes every time:
- Only use whey protein powder: The pancakes won't cook if you use another kind of protein powder.
- Make your own pumpkin spice: Make your own using cinnamon, nutmeg and ginger.
- Add your fave toppings: Nut butter, maple syrup, whipped cream and chocolate chips would all be delicious.
- Flip at the right time: When the edges start to set and the surface bubbles, flip them over.
Frequently Asked Questions
What is the best protein powder to use?
You'll need to use whey protein powder for this recipe – no other kind of protein powder will work. Here is the protein powder I use if you're looking for a clean one.
Can you use pumpkin pie filling instead?
No, you need to use pumpkin puree. Pumpkin pie filling will change the flavour, consistency and calorie count. If you don't have pumpkin puree, used mashed bananas instead.
Why does my batter have a weird consistency?
If you find that your batter is too thick or too runny, you likely used the wrong kind of protein powder. Make sure you're only using whey protein powder!
What do you do with the leftover pumpkin puree?
Since this recipe only uses 1 cup of pumpkin puree, you can use the leftovers to make pumpkin spice lattes, pumpkin spice protein bars or pumpkin alfredo.
Serving suggestions
These pumpkin pancakes are plenty filling on their own. You can serve them with:
- Fresh fruit or berries
- Iced coffee or cold brew
- A healthy smoothie or fresh juice
Storing and freezing
Storing: Store the cooked pancakes in airtight containers for 7 days.
Freezing: Freeze the pancakes flat in Ziploc bags for 2-3 months. Thaw in the fridge overnight.
Reheating: Reheat in the microwave for 1-2 mins or in the toaster for 1 min to make them crispy. Add your fresh toppings and dig in!
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Meal prep tools
- Stock up on pumpkin puree here.
- Grab some glass meal prep bowls to store these protein pancakes.
- They can also be stored in Ziploc bags up to 3 months in the freezer.
- Here is the protein powder I use.
5-Ingredient Pumpkin Protein Pancakes
Ingredients
- 2 tbsp butter, for frying
- 8 egg whites
- 1 cup pumpkin puree
- 2 cups whey protein powder PLEASE NOTE: you DO have to use whey protein powder for this recipe. No other type will work.
- 1 tsp pumpkin spice (or a mix of cinnamon, nutmeg and ginger)
- 1 tsp baking powder
Topping ideas
- Shredded coconut
- almond butter
- pumpkin seeds
- Chopped walnuts or pecans
- maple syrup
Instructions
- In a large bowl, mix all ingredients for pancakes together until just combined.
- Heat butter in a large frying pan over medium heat. Add a small spoonful of pancake mixture to test, making sure skillet is hot enough to add pancake batter. Once bottom of tester pancake starts to form, flip and then remove from heat.
- Add pancake batter by large ladle scoop, cooking four pancakes at a time and flipping once a bottom starts to form, about 5 minutes.
- Freeze pancakes up to 2 months, reheating in microwave on high for 1 1/2 to 2 minutes or reheating in the toaster. Top with optional toppings and serve!
Video
Notes
Nutrition
The post 5-Ingredient Pumpkin Protein Pancakes appeared first on The Girl on Bloor.