October is mere days away, which can only mean one thing: PUMPKIN SEASON! Let’s kick the season off right and make a big stack of these Pumpkin Protein Pancakes together, shall we?
Protein pancakes are a fickle thing. If you’ve been a follower of MEN, then you know my feelings towards them back when I posted my Fluffy Protein Pancakes using egg white protein powder. I still love those pancakes (seriously, try them if you haven’t already!) but it seems without fail I get questions about replacing other protein powder types with whey in my protein powder recipes. I get it, whey is the most popular protein powder type, but mannn is it tough to work with at times.
These pancakes were definitely a labor of love but the result is so worth it! I tweaked this recipe (no joke) 5 or 6 times to get it right. Unlike most protein powder pancakes I’ve tried, which can turn rubbery and dry, these stay soft and moist! The pumpkin definitely helps in that regard. These are low in fat, thanks to the applesauce and pumpkin acting as butter and egg substitutes, AND low carb/gluten free since we’re using coconut flour. You’ll have zero guilt eating the whole stack and if you’re really adventurous...drizzle a little pure maple syrup on top!
Happy Fall, y’all!
Pumpkin Protein Pancakes
Prep Time: 5 minutes
Cook Time: 2 minutes
Servings: 6 pancakes
- 1 scoop Cinnamon Whey Protein Powder (1/4 cup), vanilla would work as well
- 2 tbsp coconut flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 cup pure pumpkin puree
- 1/4 cup unsweetened applesauce
- 1 egg
- 1 egg white
- 1 tbsp almond milk (or milk of choice)
- 1/2 tsp vanilla extract
- Optional: Pure maple syrup for serving!
- In a mixing bowl combine your dry ingredients: whey protein, coconut flour, baking powder, baking soda, salt and spices. Whisk to fully mix ingredients.
- In a small bowl combine all wet ingredients: pumpkin, applesauce, eggs, almond milk and vanilla. Whisk together and then add to dry ingredients. Whisk until all ingredients are incorporated.
- Heat a non-stick pan (I love my ceramic non-stick Greenpan) over medium heat - you don't want the pan too hot that it burns your pancakes! Scoop batter (approximately 1/4 c) onto pan. Cook the first side until you begin to see bubbles form, about 1-1/2 minute. Flip and continue to cook until both sides are browned, about another 30-45 seconds. Serve while hot!
Nutritional Information (1 pancake):
50 calories - 7 g Protein, 4 g Carbohydrates, 1.2 g Fat