My favorite high-protein pumpkin pancakes (kids will love them too!)
- 2 cups flour (to pack in more nutrition I like to mix 1 cup wheat flour or all-purpose flour with 1 cup almond flour)
- 3 tbsp brown sugar or 1-2tbsp agave nectar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice (I just toss in some cinnamon, nutmeg, cloves, and a dash of ginger)
- 1/2 tsp salt
- 1 scoop vanilla/plain protein powder (optional…but this definitely packs in a protein-punch!) – I suggest SunWarrior protein, available in our studio!
- 1 1/2 cup buttermilk (tip: if you don’t have buttermilk on-hand, you can use regular milk and squeeze 1/2 of a lemon into the milk…I know seems strange, but the acid, like in buttermilk, helps make the pancakes nice and fluffy!)
- 8 oz of canned pumpkin (about 1/2 small can)
- 1 egg
- Mix all the dry ingredients in a large bowl.
- Mix all the wet ingredients in a small bowl.
- Combine the wet & dry ingredients and stir just until moist (don’t overmix!)
- Spoon mixture on a hot, greased skillet or griddle (I like using an ice cream scoop to keep the ) and cook to perfection.
- Since the mixture is dense, you may want to put the pancakes in the oven/toaster oven for a few minutes to cook all the way through.
- Make extra to toast up as a quick breakfast during the week for you and your family!
TIP: Double or triple the recipe and make a bunch to have leftovers for weekday on-the-go breakfasts! Spread some almond or peanut butter and make a pancake sandwich!