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 cup whole wheat flour
- 1/2 cup pumpkin puree
- 1/2 cup protein powder
- 1 tablespoon ginger
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 cup almond milk
- 1 tablespoon maple syrup
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm in a low oven while you repeat the process with the remaining batter.
- 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
- 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.
- Don't Overmix: Lumpy batter is your friend! Overmixing can lead to tough, dense pancakes. Gently fold until ingredients are just combined.
- Temperature Control: Use medium heat to ensure even cooking. Too high, and you'll burn the outside while the inside remains raw.
- 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.
- 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.
- 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
