These 5-Ingredient Pumpkin Protein Pancakes are a healthy, delicious breakfast idea, and they’re freezer-friendly so you can pop them in the toaster for a hot breakfast every morning!
Say hello to the easiest, coziest fall breakfast EVER.
Like man, have I got a pumpkin obsession these days or what?!
First it was Pumpkin Spice Latte Protein Bars. Then it was Pumpkin Alfredo, which by the way was so delicious my roommate ate a good three-quarters of the recipe after I brought it home so I’m gonna take it as a true winner in my books.
So yes, we are still going strong with all pumpkin spice everything with these 5-Ingredient Pumpkin Protein Pancakes. Please don’t hate how basic I am.
And of course because no pancake is ever complete without an obnoxious amount of toppings, I’ve loaded these up with shredded coconut, chopped pecans and pumpkin seeds then drizzled ’em with maple syrup and almond butter.
So like, the 5-Ingredient Pumpkin Protein Pancakes that you see photographed here can be considered your “weekend pancakes”. All extravagant and over-the-top, just like yours truly.
But on those days you’re rushing out the door and barely have time to eat, all you gotta do is pull a couple of these out of the freezer, pop in the microwave or in the toaster and you’re on your way to fall heaven.
I swear, just looking at these I’m taking in the aroma again.
Now these are definitely a different texture from your ordinary pancake. They aren’t exactly light and fluffy, and they’re definitely a little more dense but the flavour is there. And for a pancake packed with 11g of protein (a serving is two btw so you’re looking at a whopping 22g of protein for breakfast), you’re gonna be surprised at how delicious these are.
I think too, the bonus of freezer-friendly breakfasts is that everything is ready ahead of time and it gives you that much more time to get ready in the morning, or you know, relax and sleep in.
As relaxing as a weekday morning can possibly be anyway.