I’m an absolute pumpkin lover. Any baked good or sweet dish with pumpkin is my favorite! My mom would always make the best pumpkin cookies, and this weekend I wanted to test out making pumpkin protein pancakes for her after a yoga session. They were so fluffy and tasted just like Fall would. They also had a good amount of protein which is so hard to get with sweet breakfasts!
The batter made a few more pancakes than I thought, so I stored them in a Ziplock bag until the day after. The pancakes were still tasty! In my opinion, if a recipe results in good-to-reheat leftovers, then it’s a great one to keep. You could easily meal-prep these pancakes and bring them to work or class, or turn the batter into waffles. I love a recipe that’s also flexible – I wonder if this batter would make good muffins!
I paired my stack of pumpkin protein pancakes with my mulled apple cider, for an especially Fall meal. There’s no such thing as too much Fall in one meal!
Ingredients (makes 9 pancakes)
Pumpkin Protein Pancakes
1 ½ Cups Almond Milk
1 Cup Pumpkin Puree
2 Tbsp. Canola Oil
2 Tbsp. Apple Cider Vinegar
2 Cups All Purpose Flour
2-3 Scoops Protein Powder (I have a vanilla flavor, although you could definitely try others)
3 Tbsp. Brown Sugar
2 Tbsp. Baking Powder
1 Tbsp. Baking Soda
2 Tsp. Pumpkin Pie Spice (I even sprinkled a little extra)
½ Tsp. Salt
*** (White) Chocolate Chips or Chopped Nuts (optional)
8-Oz. Heavy Whipping Cream
1-2 Tsp. Pumpkin Pie Spice (depends how Fall-y you’re feeling)
1 Tsp. Cinnamon
- Mix the almond milk, pumpkin puree, egg, canola oil and vinegar together in a medium sized bowl.
- Add the dry ingredients (flour, protein, brown sugar, baking powder, baking soda, pumpkin pie spice and salt) into a large bowl. Once mixed completely together, add the wet mix in a few separate times until all of the pancake ingredients are combined. The mixture should be dripping off the spoon, but not running off the spoon: strong enough to hold together in a pancake shape.
- Heat a pan on medium until you can feel the warmth over the pan. Spray with canola oil (or olive oil) spray, to make sure the pancake can flip and not stick. (You want to spray the pan each time before you add another pancake)
- Add the pancake batter onto the pan (I use a soup spoon to make sure each time it’s an equal amount). If you want fluffier pancakes, just pour the batter into the middle of the pan and don’t touch it. If you want thin, large pancakes, just touch the batter with the bottom of the spoon, circling the batter and spreading it out further.
- The pancake is done when you start to see a few bubbles on the top of the batter, or if you use a spatula to lift the pancake slightly. The bottom should be a nice golden brown.
- Once the pancake bottom is browned, flip the pancake over. (I made a few splatters, so don’t worry!)
- The pancake should cook much faster on the second side, so be careful to keep checking it. As you keep cooking the pan will be hotter as well, so the pancakes will cook at a fraction of the time the first one did!
- Repeat, spraying oil before pouring each pancake.
- When your pancakes are done, or if you feel like multi-tasking, pour the whipping cream and spices into a small blender*. Blend for about 5-7 seconds, and then stop to shake the mixture; if it’s watery there’s still more mixing to be done before the liquid becomes fluffy whipped cream. If you’re nervous that the whipped cream will get to a buttery state (over-mixing does this), blend in short periods, until it barely finishes! (It took me about 10 seconds to finish, and I checked twice!)
- Stack the desired amount of pancakes and generously dollop the whipped cream on top!
- Enjoy your delicious ~protein-packed~ pancakes!!
*If you have a hand-mixer, that’s even better – just put the whipping cream into a medium-sized bowl and mix. If you don’t have a blender and you don’t have a hand-mixer, you can whip by hand with a whisk; it’s really time-consuming but it’s SO worth it!