Lauren Kelly Nutrition

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Pumpkin Protein Pancakes

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These were my kids’ request but they are definitely a Kelly Family favorite.  The best part is that they have no idea all the healthy stuff that’s in them.  And with the added sweetness of the pumpkin, they really don’t even need syrup (but if you do want syrup, please use 100% maple 🙂 )

The Pumpkin Protein Pancakes are so delicious you will want to make them all year long! Lauren Kelly Nutrition

Simple, easy, healthy and crazy delicious.  I make these all year long because fortunately my kids have inherited my love for pumpkin even on a hot, summer day.  And I love adding protein to help keep you fuller longer.

The Pumpkin Protein Pancakes are so delicious you will want to make them all year long! Lauren Kelly Nutrition

I always make a double (or triple) batch of these and put one batch in the freezer.  They don’t take long to defrost and are perfect for those crazy, chaotic mornings when you have no time to cook.  I am sure all the moms out there are collectively nodding their heads.  You get it.

Pumpkin Protein Pancakes from Lauren Kelly Nutrition
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Pumpkin Protein Pancakes

Course Breakfast
Servings 10 -12 pancakes
Author Lauren Kelly Nutrition

Ingredients

  • 1 eggs 1 egg white lightly beaten
  • 2 cups Greek yogurt
  • 1/4 cup almond milk or milk of choice
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 15 ounce can pumpkin must be 100% pumpkin, NOT pumpkin pie filling
  • 3/4 cup finely ground flax seed
  • 1 scoop protein powder optional, you can use any protein you want or leave it out
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 1 tsp pure vanilla

Instructions

  1. In a medium bowl, mix eggs, pumpkin and Greek yogurt.
  2. Stir in baking soda, flax seed, protein, salt, flour, cinnamon, pumpkin spice, and vanilla; mix until blended.
  3. Heat a lightly oiled griddle or frying pan over medium-high heat.
  4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.

 

Nutrition Facts
Serving Size  1 pancake
Amount Per Serving

Calories:  158

Total Fat: 4.4g

Saturated Fat: 0.6g

Trans Fat: 0.0g

Cholesterol: 25mg

Sodium: 432mg

Total Carbohydrates: 22.5g

Dietary Fiber: 4.4g

Sugars: 3.3g

Protein: 8.2g

I hope you enjoy these! I make these pumpkin pancakes all year long!

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Comments

  1. hi,
    i find my kids (and i) don’t like the protein powder flavor. i have another recipe for protein pancakes which has cottage cheese (you’d NEVER know)…think i could use that here? any other switches i’d have to make if so?

    Reply

    • You can definitely add cottage cheese or GREEK YOGURT of course 🙂 I would replace one of the cups of buttermilk for Greek yogurt or cottage cheese. Let me know how they turn out!

      Reply

    • I bet sweet potatoes would be delicious in these pancakes, Leticia! Let me know how they turn out! 🙂

      Reply

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