Who says pumpkin can only be eaten in the fall? This delicious gourd should be enjoyed all year long! A wonderful and nutritious addition in many recipes, pumpkin particularly livens up a stack of boring ole pancakes. These Spiced Pumpkin Pancakes are moist, fluffy and perfectly sweet. Topped with cinnamon icing and cacao nibs, this breakfast tastes like a sinful treat, but it’s full of good-for-you ingredients. Healthy has never tasted so good!
Healthy Spiced Pumpkin Pancakes
Pancake Ingredients
1 scoop protein powder
½ cup Kodiak Cakes Protein Packed Flapjack Mix
2 Tsp. cinnamon
1 tsp. baking powder
½ cup almond milk
¼ cup egg whites, beaten
1 Tbsp. pumpkin puree
Topping
1 scoop peanut butter protein powder
1 tsp. cinnamon
Almond milk
Cacao nibs
Directions
- Heat a pan greased with non-stick spray over medium heat.
- Mix together dry ingredients and then add wet until fully combined. Let mixture sit for 5 minutes.
- To make my pancakes perfectly round and even, I use the lid of a mason jar. Spray it with non-stick spray, put it in the pan and pour ¼ cup of the batter directly into it. (Note: when pancake is done cooking, don’t touch the lid with your finger; lift it with a fork.) Repeat until all batter has been cooked.
- For topping, combine protein powder, teaspoon of cinnamon and just enough almond milk to make the mixture fluffy. Pour over the stack of pancakes and sprinkle with cacao nibs.