Pumpkin Protein Pancake Recipe
These pumpkin protein pancakes are the perfect choice for an autumnal brunch.
These high-protein pancakes are ideal for kicking off the Halloween weekend – stack ‘em up and get your sweet-tooth fix with plenty of syrup.
Ingredients
- 70 g oats (blended)
- 1 tsp. baking powder
- 1 tsp. pumpkin pie spice
- 1 scoop Impact Whey Protein (Vanilla)
- 100 g pumpkin puree
- 1 egg
- 40 ml milk
- 3-4 drops Flavdrops (Vanilla)
- 1 tbsp. Sugar-Free Syrup (Maple Syrup)
- 1 tbsp. Greek yoghurt
- 1 tsp. pumpkin seeds
Instructions
Add the oats, baking powder, pumpkin pie spice, protein powder, pumpkin puree, egg, milk, and vanilla Flavdrops to a blender and blitz until smooth. Alternatively, add your ingredients to a bowl or jug and blend with a handheld blender.
Heat a little low-calorie cooking spray in a saucepan over a medium heat. Once hot, pour a little of the pancake batter into the pan and cook for a few minutes on each side. Remove from the pan and repeat with the remaining batter until it’s all used up.
Stack your pancakes and then top with a dollop of Greek yoghurt, plenty of syrup, and a sprinkle of pumpkin seeds.
| calories | 541 |
| totalFat | 14 |
| totalCarbohydrates | 64 |
| protein | 38 |
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