These 5-Ingredient Pumpkin Protein Pancakes are a healthy and delicious breakfast idea that can be frozen and reheated in the toaster.
Servings: 8 pancakes
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
2 tbsp Butter
8 Egg whites
1 cup Pumpkin puree
2 cups Kota Whey chocolate protein powder
1 tsp Pumpkin spice (you can make your own using a blend of cinnamon, nutmeg and ginger.)
1 tsp Baking powder
Shredded coconut – unsweetened or sweetened would both be good.
Almond butter – try another kind of nut butter like sunflower butter.
Pumpkin seeds – swap out for some sunflower seeds instead.
Chopped walnuts – chopped pecans or another nut of your choice would be good.
Maple syrup – honey or jam are also great toppings!
In a large bowl, mix all ingredients for pancakes together until just combined.
Heat butter in a large frying pan over medium heat. Add a small spoonful of pancake mixture to test, making sure skillet is hot enough to add pancake batter. Once bottom of tester pancake starts to form, flip and then remove from heat.
Add pancake batter by large ladle scoop, cooking four pancakes at a time and flipping once a bottom starts to form, about 5 minutes.
Freeze pancakes up to 2 months, reheating in microwave on high for 1 1/2 to 2 minutes or reheating in the toaster. Top with optional toppings and serve!
Can you freeze protein pancakes?
These pancakes are totally freezer-friendly! The bonus of freezer-friendly breakfasts is that everything is ready beforehand, which gives you that much more time to get ready in the morning.
To freeze, store the pancakes flat in a Ziploc bag and freeze them for 2 to 3 months. In the morning, all you have to do is throw them in the toaster for 1-2 minutes or reheat them in the microwave for 2-3 minutes.
Hopefully you enjoy this recipe and let us know if you try it out!