The best season of the year is upon us – autumn! Prepare yourself for all things pumpkin pie and spice, caramel, cinnamon, and sweet apple. I love fall and everything that comes with it (always have!) including all things pumpkin. One of my favorite things to do as the weather gets cooler is opening the windows to let in a cool breeze, light at Bath and Body Works fall scented candle and drink my pumpkin spice coffee. This year I’ll be adding these warm and tasty pumpkin protein pancakes into that weekend morning routines.
I’ve been doing my best to contain myself as autumn approaches and to enjoy the last of the warm summer days (check out my End of Summer Favorites to see what I’ve been loving as the season comes to a close). Already, I’ve noticed the sun is rising later and setting sooner, making getting to work and staying up to get personal stuff done challenging. During my weekly trip to the grocery though, I’m not going to lie, I take a stroll down the seasonal aisle in hopes of finding a new limited edition fall inspired food item. I’ve been searching for the Pepperidge Farms Pumpkin Swirl bread, sugar-free pumpkin spice coffee creamer, and just the other day I found the Pumpkin Spice Cheerios.
Seeing all these seasonal pumpkin items on Instagram and not being able to find them, inspired to make my own seasonal items. Which brings me to this recipe. I love breakfast food, especially pancakes, and thought adding pumpkin to the mix was a good idea. I was right. The best part of the this recipe is that it’s customizable to fit your macros or lifestyle. Pumpkin is pretty macro-friendly and it also has great micros including vitamin A and fiber.
These pancakes are great with chocolate chips in them or if you have walnuts, that would also be a great addition! This recipe is awesome on a Saturday morning with your significant other and a hot cup of pumpkin spice coffee!
PUMPKIN PROTEIN PANCAKES
What You’ll Need
- 60 grams pumpkin puree
- 1/2 serving protein powder – I used Quest Vanilla Milkshake
- 1/4 serving Kodiak Cakes mix or 1 tablespoon flour of choice
- 1 teaspoon baking soda
- pinch of cinnamon
- 1/2 teaspoon vanilla extract
- 40 grams egg whites
- water
- extra cinnamon and sugar free or Walden Farms syrup
- optional: powdered sugar, chocolate chips, walnuts
Combine the pumpkin and all the dry ingredients into a small bowl and wisk together. Slowly add the egg whites until combined – the batter will be on the thick side. Next slowly add water to the batter until the batter reaches a thinner consistency. This batter will not be the traditional pancake batter consistency, but it will thin out a bit.
Heat a griddle to 250 degrees or low-medium heat and spray with non-stick cooking spray. Pour the batter into three evenly distributed pancakes onto the griddle. Watch the pancakes closely and check after 2 minutes – this batter cooks quickly so low heat is essential for this recipe. Flip after 2 to 4 minutes and lower the heat if needed. Cook the other side of the cakes until cooked thoroughly. The middle of the pancakes may be a bit creamy because of the pumpkin puree, but the outside of them should be crispy.
My recipe makes about three medium pancakes and they are 134 calories, 13 carbs, 19 protein, and 1 gram of fat. This recipe can easily be doubled if you’re in the mood for a big breakfast, macros will vary. I love this recipe and hope you give it a try!
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