I absolutely love pancakes. I grew up in the South (Atlanta), so you would probably assume that this Southerner loves her waffles, but there is just something so comforting about pancakes that drive me to create pancake concoctions almost every weekend.
Being health conscious and a huge healthy eating/training advocate, I also like to provide my body with enough protein to kick start my day; so I created these fiber, mineral, and vitamin-rich Pumpkin Spice Protein Pancakes to feed my cravings and keep up with my lifestyle.
They are slightly tricky to cook on the first try, so be sure to follow my simple, step-by-step directions very carefully.
- 1 scoop of vanilla protein powder (I used a blend of casein and whey protein which seems to cook well)
- 3/4 cup of pumpkin puree
- 1/2 cup of egg whites (about 3 egg shell whites)
- 1 teaspoon of baking powder
- 1 teaspoon of pumpkin spice
- 1/4 to 1/2 cup of water (add more if the batter is TOO thick)
- Combine and mix all ingredients together using a fork.
- Slowly add in a few tablespoons of water and continue mixing.
- Apply cooking spray to your griddle (I like to use this so I can cook a large batch at once as each pancake takes quite some time to cook). You can also substitute a non-stick pan if you don’t have access to a griddle.
- Pour about 1/4 cup of the batter to make small to medium sized flat cakes. Allow to cook on one side for several minutes before attempting to flip, otherwise they will break. Quickly, yet gently, flip once the first side seems fairly cooked. Cook the other side for several minutes again.
- Once both sides are cooked to your liking, remove from heat and sprinkle some more pumpkin spice on top (optional). I also really enjoy topping these with some white chocolate protein peanut butter or you can simply enjoy them with pure maple syrup.
I hope you give these a try and add them to your weekly Sunday brunch menu! Let us know how they turn out in the comments section.