Oh yum. These fluffy pancakes packed with pumpkin and optional vegan mini chocolate chips make any morning pretty fantastic (just ask my toddlers). I’m pretty sure they will taste extra-good after my longer weekend run, and I’m already fantasizing about this stack of goodness. Not only is the taste divine, they are (as usual) gluten-free, vegan, soy-free and nut-free. Almost anyone can (happily) enjoy these!
With about 315 calories for the whole recipe including the frosting, and a whopping 26 to 28g of protein, this is a winning breakfast: delicious, filling and nutritious. It will either serve one hungry twin mom (ha) or two people for a smaller, light breakfast.
The “frosting” is optional; it tastes delicious without too. I recommend my vegan frosting version if you’re making dessert or just an extra special breakfast. It tastes like mousse–really! I discovered that I can whip vegan protein powder with water, nondairy milk or maple syrup to create a super fluffy frosting and an extra nutrient boost and ever since, it’s been my go-to “frosting!”
OK without further delay, here’s the BEST post-workout breakfast ever:
Pumpkin Protein Pancakes
yields 5-6 small pancakes
- 1/3 cup pumpkin puree
- 2 TBSP chia seeds + 6 TBSP water
- 1/2 teaspoon vanilla extract
- 1 scoop vanilla protein powder (about 24g)**
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon allspice
- 1-2 tablespoons nondairy chocolate chips plus extra for sprinkling on top
**I use Orgain Vegan Vanilla Protein Powder but almost any vegan one will do.
- Mix all wet ingredients together, stirring well.
- Add in dry ingredients, and fold in chips last.
- On a griddle or in a pan, heat over medium-high, spritz with coconut oil or oil of choice and cook for 3-4 min per side or until set and golden. Mix extra protein powder with water or nondairy milk (or syrup for a sweeter taste), pour on top and add extra chips if desired.