Wow, I can’t believe Thanksgiving and the holidays are already here. It seemed like just a few days ago that I was traveling around racing my bike this summer. Now it’s cold, and gloomy. But, at least when the weather isn’t good, I can always have these Reese’s Pumpkin Protein Pancakes.
Yep, they are pretty amazing. How could you not love the combination of moist and fluffy pumpkin protein pancakes topped with melted dark chocolate and peanut butter and then a chopped up Reese’s pumpkin on top. Yum!
You guys know I am a sucker for anything with chocolate and peanut butter, so these pretty much made my day. Actually, I had them a few days ago and I am still excited about them. I guess they made my week!
Reese's Pumpkin Protein Pancakes
Author: Spencer Miller
Moist and fluffy pumpkin protein pancakes topped with a drizzle of melted dark chocolate and peanut butter finished off with a chopped up Reese's pumpkin.
- ½ cup flour (oat, whole wheat, etc.)
- ⅔ scoop Vanilla casein protein (or rice protein)
- ½ tsp. baking powder
- pinch of salt
- cinnamon to taste
- 1 whole egg
- ½ cup canned pumpkin puree (NOT pie filling)
- ¼-1/2 cup milk(I used almond)*
- ¼ tsp. vanilla extract (optional)
- 1 pumpkin Reese's cup
- 1 tbsp. natural creamy peanut butter, melted
- 1 tbsp. dark chocolate chips, melted
- Preheat pan or griddle to medium/high heat. In a bowl, mix flour, protein powder, baking powder, salt and cinnamon. In a separate bowl, mix egg, pumpkin, milk, and vanilla extract.
- Add dry ingredients to wet. Gently stir until a thick batter is formed. Spray pan/griddle with nonstick spray. Spoon batter onto griddle to make 4 medium sized pancakes. Cook for about 3 minutes per side.
- Heat peanut butter and chocolate chips in separate microwave bowls until melted. Drizzle over top of pancakes. Chop Reese's into small chunks. Add to top of pancakes. Enjoy!