Pumpkin Protein Pancakes Recipe - Know The Secret Tips

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Pumpkin Protein Pancakes Recipe – Know the Secret Tips :- My favourite breakfast is these protein pumpkin pancakes because they are not only easy but also quick and nutritious. Excellent for the mornings of autumn, or any time of the year!

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Pumpkin Protein Pancakes Recipe – Know the Secret Tips

The pancakes are made with pumpkin protein and topped with whipped cream. During the winter months, I really enjoy eating pancakes for breakfast. I am a great fan of pancakes in general. When all is said and done, there is nothing more cosy than sitting in bed with a large stack of pancakes and watching Gilmore Girls. It is game over for me as soon as you incorporate pumpkin into the batter. A nutritious meal in the fall is something I will gladly give in to!

Ingredients

¾ cup oats
3 tablespoon water or milk
¼ cup pumpkin purée
½ teaspoon pumpkin pie spice
2 eggs
1 teaspoon baking powder
½ teaspoon vanilla
2 tablespoon vanilla protein powder optional- can replace with 2 additional tablespoons of oats

Instructions

Blend all of the ingredients together in a food processor or blender with a high power setting until they are completely smooth.Pancakes should be cooked on a griddle or skillet that has been heated over medium heat whenever you are ready to make them. A drop of water can be added to the pan to determine whether or not it is hot enough; if the water sizzles when it comes into contact with the heated surface, then the skillet is hot enough.

In the event that your surface is not non-stick, apply a thin layer of melted butter to the surface of the cooking surface. A measuring cup with a capacity of ¼ cup is used to scoop the batter onto the hot griddle. Cook the pancakes for around two to three minutes, or until they begin to form little bubbles on the surface.
After flipping the pancakes, continue cooking them for a further one to two minutes, or until they are lightly brown on both sides.

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It is important to repeat the process with the remaining batter, coating it with additional butter and adjusting the heat as required (if your pancakes are browning too deeply, reduce the heat to medium-low).
Serve as soon as possible!

Nutrition

Serving: 4pancakes
Calories: 131kcal
Carbohydrates: 14g
Protein: 10g
Fat: 4g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Trans Fat: 0.01g
Cholesterol: 98mg
Sodium: 161mg
Potassium: 165mg
Fiber: 2g
Sugar: 2g
Vitamin A: 2521IU
Vitamin C: 1mg
Calcium: 134mg
Iron: 1mg

Notes

This information pertains to two pancakes that do not have any toppings. To take these pancakes to the next level, customise them with the toppings that you enjoy the most. Spices like cinnamon, ginger, and nutmeg can be used to make your own pumpkin spice. In order to successfully complete this recipe, you will need to use whey protein powder; it is important to note that this recipe does not utilise any other kind of protein powder.

This particular protein powder is the one that I use. Using margarine and whey protein powder that does not include dairy, you may make these pancakes without using dairy. When you have leftover pancakes, you may reheat them in the toaster after storing them in the refrigerator for up to seven days. Freeze this dish for two to three months, and then reheat it from the frozen state.

Author

JASMINE GOMEZ

Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.
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