Pumpkin Protein Pancakes
These pumpkin protein pancakes are filled with delicious ingredients to make a healthy and satisfying breakfast that you don't have to wait for fall to eat! The protein in these pancakes comes from whey protein powder which gets an added boost from eggs and ricotta cheese!
Ingredients and Substitutions
- Pumpkin Puree: It's important to use pure pumpkin puree, as opposed to pumpkin pie filling. Pumpkin filling is heavily sweetened. You just want the natural pumpkin flavor to shine. You could substitute ⅔ cup of mashed ripe banana, but the flavor won't be the same.
- Ricotta Cheese: This creamy cheese is protein-packed and won't effect the texture. If you're typically not a fan of ricotta cheese, you won't taste it at ALL once the pancakes are cooked.
- Eggs: These are a must to help bind the pancakes and create a fluffy texture.
- Spices: This recipe reinforces that pumpkin flavor by using pumpkin pie spice. If you don't have any on hand you can make your own by mixing cinnamon, nutmeg, cloves, and allspice together.
- Milk: To get a pourable consistency add either regular milk or milk substitute such as almond, or oat milk.
- 2/3 cup Pumpkin Puree
- 1 cup Flour (All purpose)
- 1 tsp Baking powder
- 1 Scoop Protein Powder
- 4 Eggs
- 1/4 cup Ricotta Cheese
- 1 tsp Pumpkin pie spice
- 2 tbsp Milk (or milk substitute)
- Prepare the batter
In a large mixing bowl, add your dry ingredients; flour, baking powder, pumpkin pie spice and protein powder.
Wish to combine, then add eggs and ricotta cheese. Mix until it just comes together.
Add tablespoon of milk at a time until it becomes a pourable batter.
- Cook the pancakes
In a large skillet or on a griddle, melt your butter.
Ladle your batter 1/2 cup at a time into four circles and cook 4-5 minutes until the bottom cooks.
Flip your pancakes and cook for another 3 minutes then remove from pan. Serve warm.