High Protein Pumpkin Pancakes
Easy high protein, gluten-free pancakes. Make a bunch to freeze for ready-made breakfasts all week.
Servings: 8 pancakes
Calories: 128kcal
Equipment
- Large Frying Pan
Ingredients
- ¾ cup teff flour
- 4 tbsp vanilla whey protein powder
- 4 tbsp Greek yogurt
- ½ cup milk
- 1 ½ tbsp sugar
- 2 tsp vanilla extract
- ½ tbsp butter melted
- 1 tbsp pumpkin puree
- 1 egg
- ½ tsp salt
Instructions
- Combine ingredients in blender or hand mix in a batter bowl. If using a blender, start with the wet ingredients first. If hand-mixing, start with the dry.¾ cup teff flour, 4 tbsp vanilla whey protein powder, 4 tbsp Greek yogurt, ½ cup milk, 1 ½ tbsp sugar, 2 tsp vanilla extract, ½ tbsp butter, 1 tbsp pumpkin puree, 1 egg, ½ tsp salt
- Preheat nonstick pan on medium heat.
- Coat pan with a bit of oil or butter.
- Pour batter for desired size pancakes and heat for about 2 minutes.
- Once golden around the edges, flip and cook the other side for about 2 minutes.
- Plate and sprinkle with powdered sugar. (optional)
- Serve with butter and syrup or whatever your favorite pancake condiments.
Nutrition
Serving: 1pancake | Calories: 128kcal | Carbohydrates: 16g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 179mg | Fiber: 1g | Sugar: 4g