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Healthy Pumpkin Protein Pancakes

Maggie Michalczyk, RDN
Enjoy these fluffy pumpkin pancakes on a cozy fall morning. They're spiced just right and full of fall flavor!
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Prep Time 5 minutes
Cook Time 10 minutes
Servings 10 servings

Equipment

  • 2 mixing bowls
  • 1 Whisk
  • 1 griddle or skillet pan
  • 1 spatula

Ingredients
  

  • 1 cup all-purpose, spelt or 1:1 gluten free flour
  • 1 serving protein powder vanilla or unflavored would be best
  • 1 tbsp baking powder
  • 2 tsp pumpkin pie spice or cinnamon
  • 1/4 tsp salt
  • 3/4 cup pumpkin puree
  • 2 eggs
  • 1 cup non-dairy milk
  • 1 tbsp plain or vanilla yogurt
  • 2 tbsp maple syrup
  • 2 tbsp butter or oil
  • 1 tsp vanilla extract

Instructions
 

  • In a small bowl whisk together the dry ingredients.
  • In another larger bowl whisk together the pumpkin puree, eggs, milk, maple syrup, yogurt, oil, and vanilla extract.
  • Add the dry ingredients to the wet and mix until just combined, careful not to over mix.
  • Heat a griddle or a non-stick skillet, using a 1/4 cup measuring cup portion the batter onto the pan or griddle. Add in a few chocolate or white chocolate chips at this point if desired (before flipping the pancake for the first time).
  • Once the edges of the pancake are bubbly, flip the pancake and repeat with remaining batter.
  • Top pancakes and enjoy right away.

Notes

See my notes above in the blog post for tips on how to ensure your pancakes turn out the best! 
Keyword pumpkin pancakes; pumpkin protein pancakes