High Protein Pumpkin Pancakes

I have made these High Protein Pumpkin Pancakes three times over the last week! I’m trying to will Fall to come, because I’m tired of summer. I rarely cook with protein powder because I’m really sensitive to the texture and taste it adds to food, so if you see me cooking with it, you can rest assured that it’s picky person approved!

I use Just One Vanilla Chai protein powder for this recipe. It’s a very fine powder made of mung bean protein, and they use actual brown sugar to sweeten it, which I think is why it doesn’t bother me in baked goods.

If you’re interested in some other high protein breakfasts, be sure to check out my Pumpkin Pecan TVP Muffins and Pumpkin Pie Smoothie Bowl!

Ingredients

• Pumpkin Puree – be sure to use pumpkin puree and not pumpkin pie filling. I prefer to use canned pumpkin puree, because it’s quicker, but you could definitely use fresh as well!
• Soy Milk – I use soy milk because it has the best macros out of the plant-based milks, but if you want to make this soy-free, you can sub in your preferred milk.
• Protein Powder – I used Just One Vanilla Chai Protein Powder when I made this!
• Flour – I used all-purpose, but you can definitely sub it with your preferred gluten-free flour option!
• Baking Powder – this acts a leavening agent, which creates air bubbles in the batter that help the pancakes become more light and airy (and less dense).
• Vanilla Extract, Cinnamon, Pumpkin Pie Spice – for extra Fall flavor!

Instructions

• In a large bowl, whisk together all of the ingredients.
• Allow the pancake batter to sit for at least 10 minutes. Allowing the batter to rest lets the flour fully hydrate which helps make the batter smoother and thicker. It also provides time for the baking soda to react with the liquids which helps make the pancakes fluffier. I actually think this step is extra important for protein pancakes, which have a tendency to be very dense.

• If you’re using a non-stick griddle, heat it up to 300 – 350 F (149 – 177 C). If you’re using a large non-stick pan, heat it to medium-high heat.
• Pour the pancake batter onto the griddle/ pan. I like to make these pancakes pretty thin, thinner than you might normally make pancakes. This keeps the pancakes from getting that dense and gummy texture that a lot of protein pancakes have.
  • You should be able to make about (8) 6″ diameter pancakes.
• Cook for ~ 2-3 minutes. You can tell the pancakes are ready to flip when the edges are cooked and bubbles are forming in the middle of the pancake. Flipping them should be easy – they should be cooked enough that they are fairly stiff and don’t fall apart and goo out when you lift them with your spatula.
• Flip the pancake and cook for another 2-3 minutes until the pancake is cooked all the way through. The first time making this high protein pumpkin pancake recipe, you may want to cut the first pancake in half to ensure it’s cooked all the way through and so you can get a good idea of how long you should cook it and what it looks like when it’s done.
• Top with your favorite toppings or eat plain! I like to top mine with a pad of butter, maple syrup and some chopped pecans (these toppings are not included in the nutritional information included in the recipe card).

Silly Little Haiku

Perfect Fall breakfast

High Protein Pumpkin Pancakes

Syrup and pecans