These pumpkin protein pancakes are made with just 5 ingredients and have 25 GRAMS OF PROTEIN per batch! Plus they’re dairy-free, grain-free and have no refined sugar.This is my favorite quick and easy post-workout breakfast in the fall. I also love making them for my kids to get a little extra protein!
Whisk together the protein powder, egg whites, pumpkin, pumpkin pie spice and salt until smooth. You might have to vigorously whisk to get everything smooth. Stir in 2 tablespoons of almond milk. Add more almond milk as needed to slightly thin the batter. (The batter should be thick but not completely solid.)
Preheat a nonstick griddle or large nonstick pan over medium-low heat. Spray with cooking spray.
Using a 1.5-tablespoon cookie scoop, pour mounds of the batter into the griddle, smoothing each pancake flat. Cook the pancakes for 2-3 minutes, then flip and cook for another minute or so. (These pancakes need to be cooked longer on lower heat than traditional pancakes.)
Transfer to a plate and serve topped with grass fed butter and maple syrup if desired!
Notes
Vanilla Protein Powder: This adds extra protein, vanilla flavor, and sweetens the pancakes without added sugar. For a plant-based protein powder I recommend the brand Truvani. I also like Active Stacks. If you can tolerate whey protein I recommend the brand Clean Simple Eats.