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Pumpkin Protein Pancakes

If you’re craving something pumpkin-flavored for breakfast, forget about a sugary pumpkin spiced latte and go for these pumpkin protein pancakes. 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.

Pumpkin Protein Pancakes

Pumpkin Protein Pancakes

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By: Team Beachbody
Servings
2 servings, 3 small pancakes each
Prep Time
15 min.
Cook Time
10 min.

Ingredients:

  • 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

Instructions

Here are your instructions:

  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.

Recipe Notes

Tip:

Leftover pancakes can be reheated in the toaster.

Pumpkin Protein Pancakes

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