Elevate your breakfast game with these Fluffy High Protein Pumpkin Pancakes. They're nutritious, delicious, and perfect for any morning! Dairy and Gluten free!
These Pumpkin Pancakes have become a staple in my kitchen, especially during the fall season when the weather begins to cool and pumpkin flavors dominate the culinary scene. As someone who actively participates in bodybuilding competitions, maintaining a nutritious and protein-rich diet is crucial. These pancakes not only satisfy my seasonal cravings but also align perfectly with my nutritional goals during prep for a show.
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Ingredients
- Canned Pumpkin
- Egg Whites
- Vanilla Extract
- Pumpkin Pie Spice
- Cinnamon
- Coconut Flour
- Himalayan Pink Salt
- Baking Powder
See recipe card for quantities.
Instructions
Combine all wet ingredients into a large bowl and mix thoroughly.
Add dry ingredients and mix until smooth.
Spray a non-stick pan lightly with oil. Cook on low heat 3-5 min until small bubbles form on the surface before flipping.
Keep the heat low to ensure even cooking without burning.
Variations
- Dairy Free- Use Coconut Yogurt or dairy free yogurt
Additional Toppings
- Maple Syrup
- Sugar Free Syrup
- Whip Cream
- Chopped Nuts
- Bananas
- Nut Butter
- Protein Icing (2TBSP protein powder + 1TBSP Milk+1 tablespoon Cream Cheese)
- Cinnamon
- Pumpkin Pie Spice
Equipment
- Mixing Bowl
- Spatula
- Cooktop stove
- Non-Stick pan
- Measuring Cups and Spoons
- Digital Food Scale
Storage
Store the wet ingredients (egg whites, pumpkin, vanilla) separately from the dry ingredients in the fridge, and recombine when ready. Good for 2-3 days.
Fluffy Protein Pumpkin Pancakes
Enjoy these tasty protein, dairy-free, and gluten free pumpkin pancakes for a satisfying and protein-packed breakfast!
Ingredients
- • 100g canned pumpkin
- • 100g egg whites
- • ½ teaspoon vanilla extract
- • ½ teaspoon pumpkin spice
- • ½ teaspoon cinnamon
- • 2 teaspoons coconut flour
- • ¼ teaspoon baking powder
- Icing
- • 2 Tablespoon of triple zero vanilla yogurt or dairy free alternative
- • ½ teaspoon of pumpkin spice
- • 1 teaspoon canned pumpkin.
Instructions
1.Mix the Ingredients: In a large mixing bowl, blend together the canned pumpkin, egg whites,and vanilla extract. Next add the pumpkin spice, cinnamon, coconut flour, and baking powder. Stir until the mixture is smooth and well combined.
2.Cook the Pancakes: Heat a nonstick skillet over low heat. Pour a ladle of the batter onto the skillet for each pancake. Cook on low heat, allowing bubbles to form on the surface before flipping. Continue to cook until both sides are golden brown.
3.Prepare the Yogurt Sauce: In a small bowl, combine 2 tablespoons of triple zero vanilla yogurt, ½ teaspoon of pumpkin spice, and 1 teaspoon of canned pumpkin. Whip until smooth.
4.Serve: Stack your pancakes and drizzle them with the yogurt sauce. For extra flavor, sprinkle a bit of cinnamon on top.
Additional toppings
Whip cream, maple syrup, chopped nuts, fresh fruit, honey
Notes
The macro and nutritional info is saved on MyFitnesspal under the name "KDF Protein Pumpkin Pancakes"
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 120Total Fat: 1gCarbohydrates: 13gProtein: 13g
