Pumpkin Protein Pancakes
These pumpkin protein pancakes are a fall favorite, packed with 18g of protein and warm spices. They're easy to make, fluffy, and perfect for a cozy, satisfying breakfast that keeps you full longer.
Servings: 2 servings
Ingredients
- 1/2 cup whole wheat pastry flour
- 1 serving collagen peptides see notes for other options
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1/3 cup pumpkin puree
- 2 egg whites
- 1 teaspoon vanilla extract
- 1/4 cup plus 1 tablespoon milk
- 1-2 tablespoons maple syrup depending on preference
Instructions
- Preheat and grease a pancake griddle or skillet to medium heat.
- Combine all dry ingredients in a bowl.
- Combine wet ingredients in another bowl and whisk to combine.
- Add wet ingredients to dry ingredients and mix together.
- Pour batter onto pan, cook approximately 1 1/2 minutes per side, or until fully cooked, flipping once.
Notes
Protein powder substitutions for collagen peptides:
- Nuzest vanilla protein powder - this link saves you 15% or use code: RTTK at checkout for a plant-based protein powder option.
- Paleovalley whey protein powder - also saves you 15% for a high-quality grass-fed whey protein with colostrum.
Nutrition
Serving: 1SERVING | Calories: 227kcal | Carbohydrates: 36g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 706mg | Potassium: 323mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6412IU | Vitamin C: 2mg | Calcium: 264mg | Iron: 2mg