Pumpkin Protein Pancakes with Chocolate Chips
Warming, satisfying and super fluffy. These aren't your average protein pancakes!
Ingredients
Pancake
- 2 scoops Autumn's Vanilla Protein Powder
- 1/2 banana mashed
- 1/4 cup pumpkin puree
- 1 egg
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons zero added sugar chocolate chips I like the brand Lily's
- coconut or avocado oil for greasing
Toppings
- 1/4 cup skyr or greek yogurt
- 1 tablespoon cacao powder
- 1 tablespoon almond butter
- 1 tablespoon pumpkin seeds
Instructions
- Add the banana, pumpkin and egg to a mixing bowl and stir to combine.
- Stir in the protein powder and pumpkin pie spice until smooth.
- Heat a greased griddle or skillet to medium. Make 4-5 small pancakes (this makes it much easier to flip). Top with a few chocolate chips per pancake. Cook for 2-3 minutes per side. Don't overcook them, otherwise the pancakes will be dry. You want them to be lightly browned, not dark.
- While the pancakes cook, stir the yogurt with the cacao powder to make a chocolate-y yogurt.
- Place the pancakes on a plate and top with the yogurt mixture, almond butter and pumpkin seeds. Enjoy!
Notes
Make sure the banana is very well mashed. This helps to make the pancakes lighter and more fluffy and prevents drying.
Equipment
griddle
Nutrition
Carbohydrates: 38g | Protein: 41g | Fat: 26g | Fiber: 12g
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