During this time of year, we can never get enough pumpkin spice. Unfortunately, some of the seasonal treats we cook up with these flavours can be a bit indulgent. Thankfully, pumpkin puree is actually packed with nutrients and can be paired with plenty of healthy ingredients to make delicious snacks. These pumpkin pancakes are packed with protein and simple ingredients so that you can get your pumpkin fix and stay trim for the upcoming holiday season.
Makes: 8 pancakes
- 1 tablespoon coconut oil (you can also use coconut oil spray)
- 2 eggs
- 1 cup pumpkin puree
- ¼ cup oat or almond milk
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 scoop protein powder (vanilla or cinnamon flavours are best!)
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup maple syrup
- To start, heat up your fry pan on medium while you prepare the mixture.
- In a mixing bowl, whisk together your eggs before adding the pumpkin puree, milk of your choice, and vanilla extract.
- Once your wet ingredients are combined, slowly whisk in the flour and protein powder until everything is smooth.
- Then, add your remaining dry ingredients — the baking powder, cinnamon, and nutmeg — and carefully combine them with the rest of the mixture.
- Set your mixture aside, and turn the heat on the fry pan down to low or low-medium.
- Add or spray the coconut oil into the pan. Coconut oil is great for sweeter dishes, and it doesn’t have a high burning temperature, so it’s perfect for this low-heat recipe.
- Pour some of your mixture into the pan once the oil has melted. Each pancake should use about ¼ cup of the mixture. You can also use silicone pancake molds for a perfect pour and shape every time.
- Once the pancakes begin to bubble on the edges, give them a flip and continue cooking them for a couple minutes until they’re golden on each side.
- Top your pancakes with some maple syrup to your liking. Pecans and a peanut butter drizzle also make wonderful autumnal toppings.