5-Ingredient Pumpkin Protein Pancakes
These 5-Ingredient Pumpkin Protein Pancakes are a healthy and delicious breakfast idea that can be frozen and reheated in the toaster.
Servings: 8 pancakes
- 2 tbsp butter, for frying
- 8 egg whites
- 1 cup pumpkin puree
- 2 cups vanilla protein powder (I used whey protein)
- 1 tsp pumpkin spice (or a mix of cinnamon, nutmeg and ginger)
- 1 tsp baking powder
- Shredded coconut
- almond butter
- pumpkin seeds
- Chopped walnuts or pecans
- maple syrup
In a large bowl, mix all ingredients for pancakes together until just combined.
Heat butter in a large frying pan over medium heat. Add a small spoonful of pancake mixture to test, making sure skillet is hot enough to add pancake batter. Once bottom of tester pancake starts to form, flip and then remove from heat.
Add pancake batter by large ladle scoop, cooking four pancakes at a time and flipping once a bottom starts to form, about 5 minutes.
Freeze pancakes up to 2 months, reheating in microwave on high for 1 1/2 to 2 minutes or reheating in the toaster. Top with optional toppings and serve!
Nutritional info is for 2 panckes with no tppings.
Add on your favourite toppings to take these pancakes to the next level.
I recommend using a whey protein powder with the fewest ingredients.
Store the leftover pancakes in the fridge for up to 7 days then reheat them in the toaster.
Freeze this recipe for 2-3 months then reheat them from frozen.
Serving: 2pancakes | Calories: 156kcal | Carbohydrates: 9g | Protein: 21g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 146mg | Potassium: 286mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4855IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 1mg