Description
Delicious and nutritious pumpkin protein pancakes served with a sweet cinnamon syrup.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup protein powder
- 1 cup oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 eggs
- 1 cup milk (or plant-based alternative)
- 1 tablespoon maple syrup (optional)
Instructions
- In a large bowl, mix together the pumpkin puree, protein powder, oats, baking powder, and cinnamon.
- In another bowl, whisk the eggs and milk together, then add to the dry ingredients.
- Stir until just combined, being careful not to overmix.
- Heat a non-stick skillet over medium heat and pour in batter to form pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- For the cinnamon syrup, mix maple syrup with cinnamon in a small bowl.
- Serve pancakes warm with cinnamon syrup drizzled on top.
Notes
- For a vegan option, substitute eggs with flax eggs and use plant-based milk.
- Adjust the sweetness of the pancakes by adding more or less maple syrup.
- These pancakes can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Pumpkin Protein Pancakes, Cinnamon Syrup, Healthy Breakfast