We are big proponents of protein pancakes and anytime you add in pumpkin and pumpkin spice to a recipe, we are bound to be HAPPY dietitians over here. We’re welcoming our new Mechanic to the Team, Becca, and delighted she has a protein pumpkin pancake recipe to share. —Dina
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I don’t know about everyone else, but my love of pumpkin (spice, in particular) extends well beyond PSLs and the all-things-pumpkin displays at Trader Joe’s to kick off the change of season. Admittedly, I stock up on TJ’s pumpkin spice (the best price I’ve found!) and sprinkle it on oats, yogurt and pancakes year-round. But I up the pumpkin punch a tad this time of year and given that I’ve enjoyed pumpkin oats, bread, pancakes, and even a couple of store-bought treats (hello, pumpkin brioche) in the last few days alone, I’m not yet tired of it.
I’m not one for much measuring when I cook, but here’s a recipe that won’t disappoint. I’ve included general amounts, but the beauty is you can mostly eyeball the ingredients. Tweak to your liking and your needs, and you can’t go wrong! It checks the boxes for flavor, fiber, protein, and some harder-to-incorporate fats.
Recipe Ingredients:
about ½ cup dry of Kodiak Power Cake flapjack & waffle Buttermilk mix**
1 Tbsp flaxseed meal
1 Tbsp hemp seeds
1/4 c canned pumpkin puree
pumpkin spice - generous dash, to your liking
vanilla extract - splash, optional
mix with liquid of your choice - I love the flavor of unsweetened vanilla oat milk here, but water and other milk varieties work just as well
I don’t list an amount, but equal parts dry and liquid is a good place to start (I notice needing less liquid when I add pumpkin). I prefer mine on the thicker side, and I just add small amounts of liquid until I reach my desired consistency.
**The Kodiak company has a new “Pumpkin Power Cake” dry mix that you can consider using instead of the original Buttermilk variety. You’ll want to adjust your pumpkin spice addition since their pumpkin mix already includes some spices.
Preparation steps:
Mix all ingredients in a large bowl.
Get your griddle pan going on medium to medium-high heat. You can opt to lightly oil the pan with coconut oil or olive oil or a cooking spray.
Use a large spoon (or 1/4 measuring cup) to spoon the batter onto the pan and get those pancakes cookin’ up.
Carefully flip with a spatula once you see the edges firming up and the pancakes are looking more firm. Cook until done.
Top them with Greek yogurt and/or nut butter of choice, and another sprinkle of pumpkin spice for good measure. Enjoy and be sure to store any extra pancakes in the freezer for later nibbling (put them in the toaster, air fryer, microwave, or in a skillet to reheat).
ENJOY!
-Becca
P.S. You can find more pancake recipes here.