High Protein Pumpkin Pancakes (with protein powder)

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High Protein Pumpkin Pancakes (with protein powder)

These high protein pumpkin pancakes are super easy to whip up, and they are kid friendly! They are sure to be a crowd please and hold you over until lunch at almost 30 grams protein per serving!

Why you will love this recipe:

I am all for a quick to make, healthy and sustaining breakfast. It’s hard to combine all of those desires! I used awesome ingredients, a small blender here, and simply added all of the ingredients in at once for quick prep to check all of my boxes.

This recipe hits all of the marks for solid healthy breakfast to balance your blood sugar: high protein, fiber, and healthy fats! Win! The recipe makes 2 servings (I like to share it with my toddler :)). It comes out at 28 grams of fiber and 4 g fiber per serving. I love that. My hope for each meal is to get around 30 + grams of protein, so this hits that goal for me once I have my coffee + cream and collagen.

I love the protein I used in here too! Drink Wholesome is the protein powder I used in this recipe. I am a huge fan because it literally has 4 ingredients: egg whites, coconut, maple sugar, and vanilla. It doesn’t get much more simple than that. This powder is great for anyone with a sensitive stomach. These ingredients won’t cause bloating or pain like a lot of protein powders can. Try it here!

Tips:

• I used pumpkin purée from a can, make sure the only ingredient is pumpkin. You don’t want pumpkin pie filling.
• I like to make a bunch of oat flour at one time to save time and money. I simply take a high powdered blender and blend dry oats until it makes oat flour.
• If you don’t have a blender, you could mix all of the dry and wet ingredients separately, and then add them together.

Tools:

• High powered blender (if you don’t have one, you can simply mix the ingredients on your own).
• Large bowl
• A frying pan or electric griddle
• Spatula

Ingredients:

• 4 eggs
• 1/3 cup pumpkin purée
• 1/4 cup oat flour
• 1/4 cup Vanilla Drink Wholesome protein powder (or protein powder of choice) 
• 2 tsp maple syrup
• 1 tsp vanilla
• 1/4 tsp baking powder (aluminum free)
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• salt
• 1 tsp coconut oil + more for cooking

How To Make Healthy High Protein Pumpkin Pancakes:

• Gather all ingredients.
• Warm up your skillet to medium-low heat and add your favorite cooking oil (I use coconut oil for it’s high smoke point), cooking spray, or a little bit of butter to the skillet.
• Add all other ingredients into a high powdered blender. Blend until well mixed.*
• Let the batter sit at least 1 minute.
• Pour about 1/4 cup of batter on your skillet. Cook until you see bubbles on the top, then flip and cook about 1 minute longer on the other side.
• You can keep the pancakes in the oven on low on a baking sheet if desired. Otherwise, serve right away!
• *If you don’t have a blender. Simply mix the wet ingredients in a medium bowl. Mix all of the dry ingredients in a large mixing bowl. Pour wet mixture into the dry ingredients and mix until a thin batter is formed.

Other Variations:

You could make this with different types of spices that are your favorite!

Use applesauce instead of pumpkin and take out the pumpkin pie spice. Then you’d have apple pancakes!

Try different toppings like melted butter, fresh berries, fresh blueberries, ricotta cheese, blueberry sauce, or good ole maple syrup.

Storage:

Pancakes keep fine in the fridge up to one week in an airtight container.

You can all store these in the freezer with parchment paper in between the cakes. Simply thaw in the fridge or defrost in the microwave.

Find More Healthy Recipes and Breakfast Ideas:

• Sourdough Oatmeal Breakfast Cookies
• Chocolate Mug Pancake – Gluten Free
• Banana Protein Pancakes
• Sourdough Oatmeal Breakfast Cookies

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