Pumpkin Protein Pancake Recipe
These pumpkin protein pancakes are the perfect choice for an autumnal brunch.
These high-protein pancakes are ideal for kicking off the Halloween weekend – stack ‘em up and get your sweet-tooth fix with plenty of syrup.
Ingredients
- 70 g oats (blended)
- 1 tsp. baking powder
- 1 tsp. pumpkin pie spice
- 1 scoop Impact Whey Protein (Vanilla)
- 100 g pumpkin puree
- 1 egg
- 40 ml milk
- 3-4 drops Flavdrops (Vanilla)
- 1 tbsp. Sugar-Free Syrup (Maple Syrup)
- 1 tbsp. Greek yoghurt
- 1 tsp. pumpkin seeds
Instructions
Add the oats, baking powder, pumpkin pie spice, protein powder, pumpkin puree, egg, milk, and vanilla Flavdrops to a blender and blitz until smooth. Alternatively, add your ingredients to a bowl or jug and blend with a handheld blender.
Heat a little low-calorie cooking spray in a saucepan over a medium heat. Once hot, pour a little of the pancake batter into the pan and cook for a few minutes on each side. Remove from the pan and repeat with the remaining batter until it’s all used up.
Stack your pancakes and then top with a dollop of Greek yoghurt, plenty of syrup, and a sprinkle of pumpkin seeds.
| calories | 541 |
| totalFat | 14 |
| totalCarbohydrates | 64 |
| protein | 38 |
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Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.
On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.
Find out more about Lauren’s experience here.
