Feed the Fam: Clean and Healthy Pumpkin Protein Pancakes

I love protein style pancakes. I’d choose them over regular pancakes any day of the week. I’m really big on eating a complete breakfast that has adequate protein, carbohydrates, and fats, and I like my kids to have the same. Breakfast is an important meal, because it really helps fuel your day. You just don’t check all of the boxes with regular pancakes as far as nutrients go.

Funny story, my husband loves Bisquick pancakes. He was always begging me to buy some, and eventually purchased a box of his own. I caved and made them a few weeks ago and my kids hated them. I ended up having to make them protein pancakes. I had a permanent smirk on my face that morning. Protein pancakes for the win!!! Anyway, protein pancakes are incredibly easy to make. I usually put all my ingredients in a blender and my batter is ready in seconds. Sometimes I’ll even make extra to keep in the fridge for a quick breakfast. Since we’re in the season of everything pumpkin, I’ve been making a lot of pumpkin protein pancakes. So, without further adieu, here’s the recipe.

Pumpkin Protein Pancakes

Serves 4

Ingredients:

2 cups of rolled oats, raw

1 cup of egg whites (or 6 whole eggs- I like to put butter on my pancakes, so I usually go with egg whites to save some fat)

1/2 cup of nonfat plain greek yogurt

1 cup of pumpkin puree

2 tbsp milk (whatever kind you drink is fine)

1 1/2 tsp baking powder

1 tsp pumpkin pie spice

1 tbsp stevia

 

Place all ingredients in a blender and blend until smooth. Heat a griddle or pan over medium heat. Grease griddle, or coat with non stick spray.  Next pour batter onto pan, cooking for 2-3 minutes until bubbles begin to form on the tops of the pancakes. Flip and cook another 1-2 minutes.

Top with your favorite pancake toppings.

Enjoy!

 

 

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