Thanksgiving is tomorrow and I cannot wait! I think Thanksgiving is probably one of favorite holidays. Huge amounts of food, all the family together, and so much fun.
These pumpkin pie protein pancakes were definitely a good precursor to the copious amounts of pumpkin pie I will be eating tomorrow. I really love to use pumpkin in my recipes, especially pancakes. It just leaves them so moist. Who would want to eat dry pancakes? I know I don’t.
These pancakes screamed pumpkin pie. For the batter, I used canned pumpkin, cinnamon protein powder, and pumpkin pie spice.
I layered them with a vanilla pumpkin pudding. It was super easy and just two simple ingredients. Sugar free, fat free vanilla pudding mix and pumpkin are all you need.
I had to finish the stack with some whipped cream and a drizzle of some sugar free maple syrup. I also sprinkled a little extra pumpkin pie spice on the whipped cream. These were so good that I will be making them no matter what the season is. They were that good!
Pumpkin Pie Protein Pancakes
- Prep Time: 5 mins
- Cook Time: 8 mins
- Total Time: 13 mins
- Yield: 1 serving 1x
Description
Moist pumpkin pie flavored protein pancakes layered with sugar free pumpkin vanilla pudding. Topped with a drizzle of maple syrup and whipped cream.
Ingredients
Pancakes
- 1/2 cup (62g) whole wheat flour
- 1 scoop (34g) Musclepharm cinnamon bun combat protein powder
- 1 tbsp. stevia
- 1/2 cup (120g) canned pumpkin, not pie filling
- 1/4 cup unsweetened almond milk
- 1 whole egg
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. baking powder
- 1/2 tsp. vanilla extract
Pumpkin Vanilla Pudding
- 2 tbsp. (10g) sugar free vanilla pudding mix
- 2 tbsp. (30g) canned pumpkin
Instructions
- Preheat pan or griddle to medium/high heat. Mix flour, protein powder, stevia, pumpkin pie spice, and baking powder. In a separate bowl, mix pumpkin, almond milk, egg, and vanilla extract. Add wet ingredients to dry and mix until combined. Be careful not to over mix.
- Spoon batter on to griddle to make 4 medium sized pancakes. Cook for about 3 minutes. Flip and cook for another 3 minutes.
- In a small bowl, mix vanilla pudding mix with enough water to make it a pudding consistency. Add pumpkin and mix again until smooth.
- Layer pancakes with vanilla pumpkin vanilla pudding. Top with whipped cream, maple syrup, and a sprinkle of pumpkin pie spice.
- Category: Breakfast
Nutrition
- Serving Size: 4 pancakes w/o toppings
- Calories: 460
- Sugar: 6
- Fat: 10
- Carbohydrates: 57
- Fiber: 12
- Protein: 40
Julian says
Those look great! Pumpkin is fall, I just bought some pmupkin muffin mix from Trader Joes last week… I can’t wait to make them, I just need the weather to turn just a bit first though.