Make yourself a cozy breakfast with these pumpkin protein pancakes! These will keep you satiated and energized throughout the morning. Perfect for those rainy days or sleepy weekend mornings.

Chef Tips & Tricks:

• Quickly bring your egg to room temperature by soaking it in a bowl of warm water for 3 – 5 minutes.
• Sift your flour and protein powder with a sieve to ensure your batter has no lumps

Recipe makes 5 – 6 pancakes:

• 3/4 cup Flour (1:1 Gluten Free or All-Purpose)
• 1/4 cup Vanilla Protein Powder (I used Promix)
• 2 tbsp Granulated Sugar
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1 tsp Cinnamon
• 1 cup Milk (sub any non-dairy milk)
• 1 Room Temperature Egg
• 2 tbsp Melted Butter
• 1/2 cup Unsweetened Pumpkin Purée
• Olive Oil Spray as needed

Sift together flour, sugar, baking powder, baking soda, salt and spices in a small bowl. In a larger bowl, mix together milk, room temperature egg, melted butter, and pumpkin purée.

Slowly mix the dry ingredients into the wet ingredients. Add milk as needed if the batter becomes too thick.

Heat a large nonstick skillet with olive oil spray. Ladle 4oz. of batter into the pan and flip when bubbles start to form. Flip. Cook until browned on both sides. Keep warm in a low temperature oven and serve with real maple syrup when ready!

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