If you’re craving something pumpkin-flavored for breakfast, forget about a sugary pumpkin spice latte and go for these wholesome pumpkin protein pancakes instead.
With fiber and protein, these fall-flavored pancakes are a great way to start your day. Now that sounds like a much better way to satisfy your pumpkin hankering!
Check out these other pumpkin-flavored recipes:
Pumpkin Protein Pancakes
- 1 cup / 245 g 100% pumpkin puree
- ¼ cup / 60 ml unsweetened almond milk
- 2 large egg
- 1 tsp pure vanilla extract
- ½ cup quick-cooking oats
- 2 scoops Vanilla Shakeology
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking powder
- Nonstick cooking spray
- ¼ cup / 60 g reduced-fat (2%) plain Greek yogurt
- 1 tsp. pure maple syrup
Combine pumpkin, almond milk, eggs, and extract in a medium bowl; whisk to blend. Set aside.
Combine oats, Shakeology, cinnamon, nutmeg, and baking powder in a medium bowl; mix well.
Add oat mixture to pumpkin mixture; mix until just blended.
Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
Add yogurt and maple syrup to a small bowl; stir to combine.
Divide pancakes between two serving plates; top evenly with yogurt mixture.
Refrigerate leftover pancakes in an airtight container for up to 4 days or freeze for up to 1 month. Leftover pancakes can be reheated in a toaster.
Fantastic Fiber (F), Gluten-Free (GF), Protein Power (P), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
* Total Sugar 15 g, Added Sugar 7 g
2B Mindset Plate It!
This recipe makes a great breakfast.