Drop everything and make these Fluffy Pumpkin Protein Pancakes!
I’m on a roll with pumpkin flavored protein treats this year. This pancake recipe is insane - it’s so moist and fluffy you won’t believe that it has no sugar and is packed with protein.
Honestly, why would anyone make pancakes with traditional ingredients when this healthier stuff tastes so good and lets us keep our fitness bods?!
½ cup rolled oats
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
2 tablespoons brown Swerve
½ cup pumpkin puree
½ cup almond milk
1 egg yolk
3 tablespoons melted butter
4 egg whites
½ cup pecans, chopped
Preheat your pancake griddle or large skillet over medium-high heat.
Combine all of the dry ingredients in a food processor. Pulse to combine until smooth.
Add the vanilla extract, pumpkin, almond milk, egg yolk and butter. Blend until smooth.
Use an electric mixer to beat the egg whites until stiff peaks form. Gently mix egg whites and pecans into the batter.
Use a paper towel to carefully rub coconut oil on your preheated griddle or skillet. Reduce the heat to low. Use a ¼ cup to scoop the batter onto the griddle in nice big circles. When bubbles form, flip the pancakes to cook on the other side. Cover when cooking the second side for about a minute to help cook the middle of the pancake. Enjoy!