Description
Delicious pumpkin protein pancakes perfect for breakfast or a snack.
Ingredients
Scale
- 2 large eggs
- 1/3 cup pumpkin puree
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup almond flour (48g)
- 1/4 cup tapioca starch (30g)
- 1/4 cup hemp protein powder (19g)
- 1 tsp baking powder
- 1 tsp pumpkin spice
- 1/4 tsp salt
Instructions
- Combine eggs, pumpkin puree, maple syrup and vanilla in a mixing bowl. Whisk until smooth.
- Add in remaining pancake ingredients and whisk.
- Preheat a frying pan on medium heat and grease with a small amount of oil. (I used coconut oil.)
- Pour 1/4 cup batter on frying pan, cover with a lid and cook on medium heat until bubbles start to form on top of the pancake. Flip pancake, then cook until done. Repeat until no more batter remains.
- Serve with your favorite toppings.
- Store leftovers in a sealed container in the fridge, for up to one week.
Notes
- These pancakes are great for meal prep and can be frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg