Pumpkin Protein Pancakes
These Pumpkin Protein Pancakes are simple to make, healthy and freezer friendly!
Servings: 12 pancakes
Calories: 144kcal
Ingredients
- 1 egg and 1 egg white lightly beaten
- 2 cups Greek yogurt
- ¼ cup almond milk or milk of choice
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups whole wheat pastry flour
- ½ 15 ounce can pumpkin must be 100% pumpkin, NOT pumpkin pie filling
- ¾ 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
- ½ tsp cinnamon
- 1 tsp pure vanilla
Instructions
- In a medium bowl, mix eggs, pumpkin and Greek yogurt.
- Stir in baking soda, flax seed, protein, salt, flour, cinnamon, pumpkin spice, and vanilla; mix until blended.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides, turning once.
Notes
I cook on each side of the pancake until small bubbles appear and then turn over when light brown color appears around the edges.
Go ahead and add some chocolate chips to the batter for an extra sweet twist!
Nutrition
Calories: 144kcal | Carbohydrates: 18g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 309mg | Potassium: 265mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5722IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg