Protein Drenched Pumpkin Pancakes Recipe

by The Puritan's Pride Editorial Team

If you can’t get enough of all things pumpkin, these scrumptious pancakes will be your new favorite for breakfast!

Ingredients

  • 3 & 1/2 ounces oats (made into oat flour)
  • 6 oz. pumpkin purée
  • 1/2 teaspoon of Stevia with Inulin Powder
  • 2 large egg whites
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 2 teaspoons of baking powder
  • 1 pinch of kosher salt
  • Almond milk

Topping Ingredients

Directions

Start by making the oat flour. Place the oats into a blender and blend on ‘pulse’ mode until the oats are a smooth, almost powdered consistency. Pour the oats into a large mixing bowl and add the pumpkin puree, stevia, egg whites, cinnamon, cloves, nutmeg, baking powder, and salt. Mix together with a fork or spoon. Add almond milk to the mixture little by little until the desired consistency is achieved. Be careful though; a little almond milk can go a long way.

Heat a non-stick pan for 2 minutes at medium heat on your stovetop. Spray the pan with coconut oil and pour about ¼ cup of the pancake batter onto the pan. Cook until slightly brown, flip and repeat. Spray the pan lightly each time more batter is added. This recipe should yield about 3 medium-sized pancakes.

To make the topping, simply mix the Greek yogurt, the Myology whey protein, and the cinnamon in a small bowl until smooth. Pour the topping over the pancakes as desired.

Nutritional profile (per medium pancake):

Protein- 18g

Fat- 2g

Carbs- 25g

Calories- 194

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