Tired of feeling guilty when having a hearty breakfast? With these Pumpkin Protein Pancakes you don’t have to worry! Get your pumpkin fix the healthy way with these easy Pumpkin Protein Pancakes that are packed with pumpkin flavor. Savor the ultimate essence of fall with this pumpkin recipe idea!
Pumpkin Protein Pancakes Recipe by Kate
Pumpkin is super healthy and loaded with vitamin A and fiber. It’s nice to know that you are starting the day with at least a little bit of veggies in breakfast, even if you are totally indulging with pancakes.
This recipe also uses quite a bit of healthy spices: pumpkin spice and a little extra flavor from cinnamon. You can certainly use just pumpkin spice, but if you like extra cinnamon, add an extra teaspoon of cinnamon to the pancakes. Cinnamon and the rest of the spices in pumpkin spice are super healthy spices loaded in antioxidants. Not bad for an indulgent tasty breakfast!
These protein rich pancakes are as easy to make as regular ones: you mix the dry ingredients together (including Naked Collagen), mix the wet ingredients, then combine everything and cook. Easy!
Pumpkin Protein Pancakes
- 1 3/4 cup all-purpose flour
- 6 scoops Naked Nutrition Collagen Peptides
- 2 tsp pumpkin spice
- 1 tsp Ground Cinnamon
- 2 tsp Baking Powder
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Pumpkin Purée
- 1/4 cup dark brown sugar
- 1 egg
- 1 1/2 cup milk any kind
- 2 tbsp vegetable oil or melted coconut oil
- 2 tbsp white vinegar or apple cider vinegar
- Oil or butter for cooking
- maple syrup for serving
- 1/2 cup chopped walnuts toasted, for serving
- Combine all the dry ingredients in a large bowl and mix well.
- Combine all the wet ingredients in another large bowl and whisk well.
- Pour the wet ingredients into the dry ingredients and whisk together, taking care not to over-mix.
- Heat a large non-stick pan or griddle over medium-low heat and brush or spray with oil or butter. Scoop about 1/4 cup of the pancake batter into the hot skillet. Cook for 2-3 minutes over medium or medium-low heat, or until the pancake puffs up, little bubbles form at the surface, and the bottom is golden brown. Flip, and cook for another minute, or until the pancake is cooked through.
- Serve warm (see notes for an easy tip to keep pancakes warm). Toast the chopped walnuts in a dry skillet. Combine the toasted walnuts in a small bowl with maple syrup and a pinch of pumpkin spice powder. Pour the walnuts topping over pancakes to serve.
- To keep pancakes warm, preheat your oven (or a toaster oven) to 200 - 250F. Place the cooked pancakes on a baking sheet and keep in the oven until ready to serve.
- Got leftover pancakes? Let them cool to room temperature and freeze or refrigerate. Reheat for 5 minutes in a 350F oven, or for 8-10 minutes if frozen (or until hot).
- The nutrition facts estimated here do not include the walnut topping or syrup.