By Spencer Miller, The MacroChef
As the leaves start to turn and the air gets a bit cooler, it's time to break out the pumpkin spice! These Pumpkin Protein Pancakes are the perfect fall breakfast, combining the delicious flavors of pumpkin and cinnamon with the added protein boost of vanilla protein powder. Made with wholesome ingredients like oat flour and almond milk, these pancakes are a satisfying and nutritious way to start your day. Top them with a dollop of whipped cream or a drizzle of maple syrup for an extra special treat. Get ready to fall in love with this cozy and delicious breakfast! These moist and fluffy pumpkin pancakes will be your go-to breakfast this fall. Packed with protein from XTEND Pro, these pancakes deliver on flavor and macros for a guilt-free treat.
XTEND PRO Recipe: Pumpkin Protein Pancakes
Nothing beats a stack of fluffy pancakes to help you power through your day. Protein pancakes are a fun twist on traditional pancakes that aren’t loaded with carbohydrates or sugar.
¼ cup (30g) all purpose flour
1 scoop (33g) XTEND Pro Vanilla Ice Cream
1 tbsp (7g) coconut flour
⅓ cup (75g) canned pumpkin puree
1 whole egg
¾ tsp baking powder
¼ tsp cinnamon
¼ tsp pumpkin pie spice
Pumpkin peanut butter (1 tbsp peanut butter mixed with 2 tbsp pumpkin puree and sweetener to taste)
Sugar free maple syrup
Preheat the pan to medium/high heat. Add all ingredients to a bowl and gently stir together until a smooth batter forms.
Spray the pan with nonstick spray. Use a spoon to make 4-5 medium sized pancakes. May need to cook in two batches depending on the size of the pan.
Cook for 3-4 minutes per side or until golden brown. Top with pumpkin peanut butter and sugar free maple syrup, or any other desired toppings. Enjoy!
- Serving Size
- 1 serving
- per serving
- 36 grams
- 7 grams
- 38 grams