These pumpkin protein pancakes are the perfect choice for an autumnal brunch.
It’s officially spooky szn and it seems like everyone's been out picking their pumpkins fresh from the patch and getting creative with carving. With the help of @healthy_floflo, we’re serving up the perfect brunch recipe to put those pumpkin insides to good use.
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.
Serves 1
Servings: 1
Prep time: 5
Cook time: 10
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.
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Lauren is a recipe writer and English Literature graduate who firmly believes in a balanced approach to fitness. She has always been a keen swimmer and, in recent years, has discovered the benefits of weight training and hot yoga. When she's not in the gym, you'll find her cooking up new recipes or enjoying brunch with her friends, having moved on from her student days of living on pasta.
