Pumpkin Gingerbread Protein Pancakes

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Pumpkin Gingerbread Protein Pancakes

Get ready to revolutionize your breakfast routine with these mind-blowing Pumpkin Gingerbread Protein Pancakes that are not just a meal, but a morning game-changer! Imagine biting into a fluffy, protein-packed pancake that tastes like your favorite holiday dessert while fueling your body with nutritious ingredients. These aren't your ordinary pancakes - they're a delicious fusion of seasonal spices, wholesome whole wheat flour, and muscle-building protein that will make your taste buds dance and your fitness goals cheer!

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings

Ingredients

  1. 1 cup whole wheat flour
  2. 1/2 cup pumpkin puree
  3. 1/2 cup protein powder
  4. 1 tablespoon ginger
  5. 1 tablespoon cinnamon
  6. 1 teaspoon baking powder
  7. 1 cup almond milk
  8. 1 tablespoon maple syrup

Instructions

  1. In a large mixing bowl, combine 1 cup of whole wheat flour, 1/2 cup of protein powder, 1 tablespoon of ginger, 1 tablespoon of cinnamon, and 1 teaspoon of baking powder. Whisk the dry ingredients together until well blended.
  2. In a separate bowl, mix together 1/2 cup of pumpkin puree, 1 cup of almond milk, and 1 tablespoon of maple syrup. Stir until the mixture is smooth and homogenous.
  3. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixtures together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
  4. Heat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a small amount of cooking oil or cooking spray.
  5. Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 3-4 minutes.
  6. Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
  7. Remove the pancakes from the skillet and keep them warm in a low oven while you repeat the process with the remaining batter.
  8. Serve the pumpkin gingerbread protein pancakes warm, topped with your favorite toppings such as additional maple syrup, sliced bananas, or a dollop of yogurt.

Tips

  1. Batter Consistency is Key: If your batter seems too thick, add a splash more almond milk. If it's too thin, sprinkle in a bit more flour.
  2. Don't Overmix: Lumpy batter is your friend! Overmixing can lead to tough, dense pancakes. Gently fold until ingredients are just combined.
  3. Temperature Control: Use medium heat to ensure even cooking. Too high, and you'll burn the outside while the inside remains raw.
  4. Batch Cooking Hack: Keep cooked pancakes warm in a low-temperature oven (around 200°F) while preparing the rest, ensuring all pancakes are served warm and delicious.
  5. Customize Your Toppings: While the recipe suggests maple syrup and bananas, feel free to experiment with Greek yogurt, chopped nuts, or a sprinkle of extra cinnamon.
  6. Meal Prep Friendly: These pancakes can be refrigerated for 3-4 days or frozen for up to a month. Reheat in a toaster or microwave for a quick breakfast.

Nutrition Facts

Calories: 320kcal

Carbohydrates: 45g

Protein: 25g

Fat: 6g

Saturated Fat: 1g

Cholesterol: 5mg

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