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Pumpkin Spice Protein Pancakes Recipe

Pumpkin Spice Protein Pancakes Recipe
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★★★★★

5.1 from 22 reviews

These Pumpkin Spice Protein Pancakes are a delicious and nutritious autumn-inspired breakfast option, combining the rich flavors of pumpkin and warm spices with a protein boost. Made with gluten-free oat flour, pumpkin puree, and protein powder, they are perfect for a wholesome start to your day, topped with a creamy pumpkin whipped topping for extra indulgence.

Ingredients

Scale

For the Pancakes

  • 1/2 cup Lowfat Pumpkin Spice Kefir (or 1/2 cup Lowfat Plain Kefir)
  • 1/2 cup pure pumpkin purée from a can (not pumpkin pie filling)
  • 2 eggs
  • 1/2 cup gluten-free oat flour (or rolled oats, processed in a blender)
  • 1 scoop vanilla protein powder or pumpkin pie flavored protein (about 30 grams)
  • 1/2 tbsp. vanilla extract (or flavoring)
  • 1/2 tsp. baking powder
  • 1 tsp. pumpkin pie spice mix
  • 1/2 tsp. cinnamon
  • 1 tsp. coconut oil for coating the pan (or butter)
  • Optional: chopped pecans, walnuts, or almonds (or dark chocolate chips)

For the Pumpkin Whipped Topping

  • 1 cup Farmer Cheese
  • 2 tbsp. additional Lowfat Pumpkin Spice (or Plain) Kefir
  • 1/2 tsp. pumpkin pie spice mix
  • 1 tsp. vanilla extract
  • 1 tbsp. maple syrup

Instructions

  1. Preheat the Pan: Preheat a skillet or pancake grill pan to medium-high heat, approximately 375°F (190°C), to ensure the pancakes cook evenly and develop a nice golden color.
  2. Prepare the Wet Mixture: In a blender or large food processor, combine the kefir, pumpkin purée, eggs, and vanilla extract. Blend until the mixture is smooth and creamy, then pour into a large mixing bowl.
  3. Combine Dry Ingredients: Add the gluten-free oat flour, protein powder, baking powder, pumpkin pie spice mix, and cinnamon to the wet mixture. Stir gently and fold just until all ingredients are combined. If using, fold in chopped nuts or chocolate chips at this stage.
  4. Cook the Pancakes: Add coconut oil or butter to the preheated skillet. Pour the batter onto the pan in 2-3 inch diameter circles. Cook the pancakes for 2-3 minutes on the first side until they are slightly browned, then carefully flip and cook for another 1-2 minutes on the other side. Remove pancakes and set them on a plate to cool slightly.
  5. Make the Pumpkin Whipped Topping: In a bowl, combine farmer cheese, 2 tablespoons of kefir, pumpkin pie spice mix, vanilla extract, and maple syrup. Whip the mixture with a hand mixer until fluffy and smooth. Chill the topping in the refrigerator for 5-10 minutes to let it set.
  6. Serve: Serve the pancakes warm with a dollop of the pumpkin whipped topping on top for an extra special finishing touch.

Notes

  • You can substitute plain kefir if pumpkin spice kefir is unavailable.
  • For a nut-free version, omit the optional nuts or choose dark chocolate chips instead.
  • Make sure to use pure pumpkin purée, not pumpkin pie filling, to avoid added sugars and spices.
  • Pancakes can be kept warm in a low oven (around 200°F) while cooking the rest.
  • These pancakes freeze well; reheat gently in a toaster or microwave.
  • Adjust protein powder flavoring based on your preference; vanilla or pumpkin spice both work great.

Nutrition

Keywords: pumpkin spice pancakes, protein pancakes, gluten-free breakfast, autumn breakfast recipe, healthy pancakes, pumpkin puree recipes

Find it online: https://kitchenbyclara.com/pumpkin-spice-protein-pancakes-recipe/