Pancakes, even ones titled ‘protein pancakes’ are often very high in calories, especially when covered in toppings; despite being featured on ‘healthy recipe’ pages.
This fluffy stack is not one of those! The pumpkin and egg whites make them super fluffy and they pack in protein.
Pumpkin Protein Pancake
- 20 g buckwheat flour
- 20 g protein powder
- 50 g canned pumpkin purée
- 50 g egg white
- 50 ml almond milk
- 1 tsp baking powder
Mix together all the ingredients and add the almond gradually at the end until you get a batter consistency.
Heat your chosen oil in a pan and on a medium heat, cook tablespoon sized amounts of mixture, flipping after a couple of minutes.
- *You can sub Pumpkin Puree for this Butternut Squash Puree.
- I topped with syrup (walden farms) and some caramelised peaches, which I made by cooking 1 sliced peach in the pan next to the pancakes.
- I used Protein Works Millionaire Shortbread flavour Soy Protein.