Hi guys! So after my run yesterday morning I was really craving pancakes. But while carbs are good after a long run, I didn’t want to overdo it with carbs like flour. So I took my original recipe for Chocolate Protein Pancakes and made Pumpkin Protein Pancakes. If you are thinking, oh so they will have that nasty protein taste like protein bars, you are mistaken. These have no protein taste and are warm, hearty and low-calorie!
Pumpkin Protein Pancakes
- 1/3 cup of Canned Pumpkin
- 1 tsp of Cinnamon
- 1/4 cup of Vanilla Protein Powder
- 1 Small or 1/2 Large Banana- mashed
- 1 Egg
- 1 Tsp of Coconut Oil or cooking oil
Mix all ingredients, (minus oil), together in a bowl, making sure to mash up the banana well.
Add (1) Tsp of Coconut Oil or cooking oil of choice to a pan over low-medium heat. You don’t want the pan too hot or the pancakes will burn.
Pour the batter by 1/4 cup fulls into pan and let them cook on one side. This will take up to 5 minutes because it’s low heat and you have to be very patient with them! You want them to start to crisp around the edges and bubble on top and then they are ready to flip.
I cooked two pancakes at a time so that they wouldn’t mix together. Overall it made 4 pancakes!
Let me just tell you, these pancakes weren’t just ok, they were delicious! Maybe it was the hunger pains after a long run? No, it was the pumpkin. But no pancakes are complete without Maple Syrup. You don’t need butter because the banana and pumpkin makes them moist, just 1 tbsp of Maple Syrup (only 52 calories.)
It’s ok to drool, I did too.
Overall these are perfect for a Fall morning or a great workout recovery food. You don’t taste the protein powder at all and these pancakes pack over 20g of protein and less than 300 calories (without the syrup)! Now if only I had some of Angela’s Homemade Pumpkin Butter…
What’s your favorite way to use Pumpkin?