Why wait until fall to have pumpkin spice, this protein pancake recipe will treat you right any time of the year.
You can easily make this into a vegan recipe if you use an egg substitute and a plant-based protein powder. The nutritional profile will change according to egg and protein powder choice, however the figures below are a reliable estimate (give or take).
Carbs: 65.5 | Fat: 9.5 | Protein: 23 | Calories: 397
Yield: 4 servings*
*serving is 2 pancakes (4 tbsp of batter = 1 pancake)
- 2 cups whole wheat flour
- 6 large organic egg whites
- ½ cup canned organic pumpkin
- 1 servings of protein powder, Garden of Life (vegan option) or BioChem (mixes the easiest)
- 4 tsp baking soda
- ½ tsp sea salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 cups almond milk
- 1 tbsp coconut oil
- 2 tbsp of coconut sugar (can also use organic raw sugar, Stevia, or honey)
- 2 tsp vanilla
- coconut oil for coating the pan
- Mix* canned organic pumpkin, organic egg whites, coconut oil, and protein powder together with a spatula.
- Stir in the baking powder and wheat flour.
- Slowly add 1 cup of almond milk.
- Continue to stir as you add in the pumpkin pie spice, sea salt, vanilla.
- If you want to sweeten it up a little, add organic raw sugar, coconut sugar, Stevia, or honey.
- Slowly add more 1 cup of almond milk. You can add a little more if needed, just be sure the batter stays thick.
- Turn your stove on medium heat.
- Coat your pan generously with coconut oil using a spatula.
- Pour in the batter and cook for three minutes.
- Flip your perfect looking protein pancake, and lower the heat a little. Cook until desired fluffiness.
*Mix by hand with a whisk for a slightly lumpy batter or use a blender to for a smoother consistency.
I use this protein pancake recipe a part of a power-packed breakfast or a post-workout reward.