YUMMY Pumpkin Protein Pancakes

Welcome to my new favorite weekday morning pancake. I say weekday because the batter takes about five minutes to whiz up, has all the nutrition essentials to fuel a productive school or work morning, AND makes very tasty pancakes. Indeed, it’s safe to say that from here on out these pumpkin protein pancakes will be nourishing me through the fall.

Nutritious Pumpkin Protein Pancakes

I get why folks get wrapped around a big pile of fluffy pancakes. They’re pure comfort and when smothered in butter and syrup? Delicious. But if you’re looking for an everyday breakfast that is going to set you up for an energized morning, these pumpkin babies are the ticket. Here’s why: They’re made with whole grains, deliver five grams of fiber, and pack a whopping 22 grams of protein in every serving. When cooked in a skillet slicked with olive oil, you’ll get some healthy fats in there, too. That is the magic combination for a satisfying meal: fiber, protein, and healthy fats. Also a major bonus is the fact that the pumpkin the pancakes deliver more than two-thirds of your daily needs for vitamin A.

Easy Peasy Pumpkin Pancakes

The other thing that makes these such a weekday winner is the method. It’s a handful of ingredients that all go into the blender at once. Blend until smooth and you’re done. If you want to double the recipe, go for it and save the extra pancakes to reheat the next day in the microwave or toaster oven.

Getting the Pumpkin Spice Right

These pancakes are mildly seasoned with a combination of pumpkin puree and pumpkin pie spice. Be sure to use plain, unsweetened pumpkin that lists just one ingredient on the label: pumpkin. As for seasoning, it’s done with pumpkin pie spice, which is widely available and typically a blend of cinnamon, ginger, nutmeg, cloves, and allspice. If you don’t have it in your spice cabinet, you can make your own using this recipe.

Toppings and Pairing Suggestions

If I’m in a hurry, I typically eat these with a light drizzle of pure maple syrup. Natural maple syrup is quite thin and packs a lot of flavor, so just a few teaspoons will do. If you want to dress things up a bit more, here are a few ideas:

• Melt frozen wild blueberries or mixed berries in the microwave until warm and pour with their juices over your short stack.
• Saute thinly sliced apples in a medium-high skillet until tender to serve with the pancakes for a particularly fall feeling.
• Spread almond and honey between two pancakes and eat like a sandwich.
• Top each pancake with a small spoonful of apple butter or a big spoonful of applesauce.

If you like Pumpkin Protein Pancakes, check out:

Whole-Grain Kefir Pancakes

Banana Blueberry Pancakes

Slow Cooker Pumpkin Bread

Pumpkin Spice Blueberry Muffins