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.
TIPS FOR THE BEST PROTEIN PANCAKES
There are a few tricks to ensure you get the yummiest, fluffiest pumpkin protein pancakes every time:
Only use whey protein powder: You need to use whey protein powder for this recipe. Any other kind of protein powder will alter the consistency of the batter and the pancakes may not cook all the way through.
Make your own pumpkin spice: If you don't have any pumpkin spice on hand, you can using a combination of cinnamon, nutmeg and ginger.
Don't use pumpkin pie filling: Make sure you're using pumpkin puree, not pumpkin pie filling. If you use pumpkin pie filling, it will alter the flavour and consistency of the batter, and increase the calorie count.
Cook over medium heat: The skillet shouldn't be too hot or your pancakes will burn. When in doubt, set the stovetop to medium-low.
Add your favourite toppings: Top your pancakes with shredded coconut, nut butter, chopped walnuts or pecans, maple syrup, whipped cream, chia seeds and more.
2 tbsp butter, for frying
8 egg whites
1 cup pumpkin puree
2 cups whey protein powder PLEASE NOTE: you DO have to use whey protein powder for this recipe. No other type will work.
1 tsp pumpkin spice (or a mix of cinnamon, nutmeg and ginger)
1 tsp baking powder
Chopped walnuts or pecans