Yay! It’s almost fall, so I’m sharing my favorite pumpkin protein pancake recipe. This is one of my oldest Vfinity recipes using V1 SMOOTHIE as a protein base, and it’s my absolute favorite fall breakfast recipe.
These pumpkin protein pancakes are moist and fluffy, and you can make them with almond, whole wheat, or regular flour, depending on your preference. (I use almond or whole wheat flour because it doesn’t send my blood sugar through the roof!) They’re also naturally sweetened with maple syrup.
1 cup almond, whole wheat, or regular flour
1 scoop Vfinity V1 SMOOTHIE Vanilla Protein Powder
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup milk of choice
1/2 cup organic pumpkin purée
2 tablespoons maple syrup (or substitute w/ brown sugar)
½ teaspoon vanilla extract
2 tablespoons melted butter
In a medium mixing bowl, combine flour, V1 Smoothie, baking powder, pumpkin pie spice, and salt. Stir until blended.
In a separate bowl, combine milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds.)
Pancakes make great leftovers and can be kept in the refrigerator for several days or in the freezer for up to 3 months.
Wrap pancakes loosely in a paper towel and reheat on low power in microwave until warmed in center. Flip pancake stack half way through.
Use non-dairy milk (like almond milk), omit the egg and replace the butter with coconut oil.
Use non-dairy milk and replace the butter with coconut oil.
Leave out the egg. (super easy!)
Use gluten-free all-purpose flour.