Wicked Good Pumpkin Protein Pancakes

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Umm, yum.

I made Pumpkin Protein Pancakes for breakfast this morning, and they totally rocked my world. The texture and taste reminded me of a pumpkin muffin, so I must have said “oh my gosh, these are delicious” at least three or four times while I was eating them. And, just as awesome, they’re loaded with protein! This pancake recipe has close to 30g!

wicked-good-pumpkin-protein-pancakes

Pumpkin Protein Pancakes

Ingredients:

Directions:

  1. Combine all ingredients in a food processor until smooth.
  2. Heat pan (or griddle) over medium heat; coat with non-stick cooking spray.
  3. Pour batter onto the pan/griddle.
  4. Cook each pancake for 2-3 minutes and then flip. Cook on the other side for about 1 minute.
  5. Serve with your favorite toppings.

Makes 2-3 pancakes

Mom, those Pumpkin Protein Pancakes look wicked good. Please share with meeeee!

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Oh, that adorable pug face”¦ it gets me every time, but I didn’t share my pancakes with Murphy this morning. I did, however, give him a big pug hug once I was finished eating.

Speaking of adorable pugs, I’m not quite sure what to think of this pug-bunny thing:

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Mal thinks it’s cute; I think it’s a bit creepy.

 

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125 Comments

  1. Has anyone tried substituting the egg? Normally I’d use ground flax seed (1TBS + 2-3 TBS water, let sit until congealed) but there’s already flax seed in the recipe. Think it would still work? (I’m allergic to egg, dairy, and a few other things.)

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