Protein Pumpkin Pancakes
The best autumn pancakes to make, mixed with your choice of protein powder for a scrumptious and highly filling breakfast for the occasion.
Equipment
- 2 baking bowls
- 1 spatula
- 1 griddle or non-stick skillet
- 1 whisk
Ingredients
- 1½ cups milk whole, reduced fat, or non-dairy
- 1 large egg or flax egg
- 2 cups all-purpose flour or nut flour
- 3 tbsp brown sugar white sugar can also be used, or no sugar at all
- 2 tsp baking powder
- 1 tsp baking soda for puffiness
- 1½ tsp ground cinnamon the best autumn spice
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- ½ tsp salt
- 1 scoop protein powder unflavored whey, soy, pea, etc.
- 1 cup pumpkin puree
- ½ tsp vanilla extract
- non-stick cooking spray or butter for your heated pan
Instructions
- In a medium bowl, whisk together all dry ingredients. Mix them until they are nicely combined.
- In a separate bowl, whisk together all wet ingredients (including pumpkin puree). Mix them until they are nicely combined.
- Make a central hole in your dry mixture bowl, then pour the wet mixture in and whisk everything together. Mix until everything is blended perfectly, but do not over mix. If the mixture doesn't feel wet enough, simply add a small amount of water to moisten it, then mix again.
- Set the completed mixture aside for at least 5 minutes. While you are waiting, preheat a griddle or skillet to medium heat, and coat the surface with non-stick cooking spray or butter. Set a spatula near the pan.
- Pour the batter over the pan until your pancake reaches the desired size. Cook each side until they appear crispy and golden-brown, flipping with your spatula.
- Serve the pancake on a large dish when ready. Repeat this process until the batter is finished.
- Add syrup, butter, fruit, or whipped cream to enhance the flavor of your pancakes if you prefer.