Nutrition
Calories: 201kcal | Carbohydrates: 19.8g | Protein: 18.1g | Fat: 3.3g | Fiber: 5.3g
These high protein pumpkin pancakes are the perfect Fall breakfast! They are so good, you will forget they are protein pancakes!
Servings
Ingredients
- 1/2 cup Pumpkin Puree
- 3/4 cup Soy Milk
- 6 tbsp Just One Vanilla Chai Protein Powder
- 2 tbsp Flour
- 2 1/2 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1/4 tsp Pumpkin Pie Spice
Instructions
- In a large bowl, whisk together all of the ingredients.
- Allow the pumpkin batter to rest for 10 minutes.
- Heat a non-stick griddle to 300 - 350 F (149 - 177 C) or a non-stick large pan to medium-high heat.
- Pour the pancake batter on the pan/griddle. I like to make these fairly thin compared to other pancakes. You should be able to make about (8) 6" diameter pancakes.
- Cook for 2-3 minutes (or longer if needed) until the edges have been cooked and bubbles are starting to form in the middle of the pancakes.
- Flip the pancakes, and continue cooking for another 2-3 minutes until cooked all the way through.
- Top with your favorite toppings or eat it plain!
Equipment
This section may contain affiliate links
Notes
Track this on My Fitness Pal searching:
PDV High Protein Pumpkin Pancakes
- You can make this recipe soy-free by subbing out the soy milk with your favorite plant-milk!
- You can make this recipe gluten-free by subbing out the flour with your preferred gluten-free flour!
Did you make this recipe?Mention @proteindeficient.vegan