Protein Pumpkin Pancakes

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Mighty Tip

Pumpkins are a good source of a carotenoid called beta carotene. Our bodies can convert the beta carotene into Vitamin A!

FALL IS HERE! Besides pulling out all the cozy blankets & binging Gilmore Girls — it’s also time for fall baking. First up are these tasty protein pumpkin pancakes to start your day (and this fall season) right. These pancakes are fluffy & pumpkin flavored, what more can you ask for?! Oh yeah, they have protein & whole grains, too!

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INGREDIENTS

  • 2/3 cup Kodiak Cakes buttermilk pancake/waffle mix

  • 2/3 cup milk of choice (I used almond milk)

  • 3 tbsp pumpkin puree

  • 1 scoop vanilla protein powder

  • 3 tbsp chocolate chunks

  • 1/2 tsp pumpkin pie spice

  • Optional Toppings: pumpkin butter + pumpkin pie spice

DIRECTIONS

  1. Heat your pan/skillet on low heat.

  2. Add all ingredients to a medium bowl. Mix together.

  3. Use butter or coconut oil spray on your pan so the pancakes don’t stick.

  4. Pour batter evenly onto pan/skillet. (Expect batter to be thick, this will result in a taller, fluffier pancake).

    • If you would like to thin the batter, gradually add more milk.

  5. Flip pancake until cooked through.

  6. Top with warmed pumpkin butter & extra pumpkin pie spice!

Protein Pumpkin Pancakes.jpg
BreakfastThe Mighty Chickpeapumpkin, fall, pancakes, breakfast, healthyComment