Healthy High Protein Pumpkin Greek Yogurt Pancakes
These high protein pumpkin Greek yogurt pancakes hit the spot on a chilly fall morning! You get 27 grams of protein per serving. The pancake batter is mixed in one bowl and cook up quickly. You can also make a big batch to freeze and enjoy leftover pancakes whenever the craving hits!
Ingredients
- 1 egg
- 3/4 cup plain greek yogurt
- 1/2 cup pumpkin puree
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 3/4 cup oat flour
- 1 scoop vanilla whey protein powder
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp sea salt
Instructions
- In a large bowl combine the egg, yogurt, pumpkin, almond milk, and vanilla extract. Whisk to fully combine the wet ingredients.
- Add all of the dry ingredients on top of the wet and mix well until combined.
- Heat a large skillet or nonstick pan over medium heat and add oil or butter to melt. When hot, pour ¼ cup of batter to form pancakes. Cook for 2-3 minutes, or until you see bubbles forming on the top of the pancakes, then flip. Cook another 2-3 minutes to finish cooking. Repeat with the remaining batter. Makes around ten pancakes.
Nutrition
Calories: 350kcal, Carbohydrates: 43g, Protein: 27g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 116mg, Sodium: 612mg, Potassium: 505mg, Fiber: 5g, Sugar: 6g, Vitamin A: 9660IU, Vitamin C: 3mg, Calcium: 348mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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