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Pumpkin Protein Pancake

Servings 1 Serving
Calories 230 kcal

Ingredients

  • 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

Instructions

  1. Mix together all the ingredients and add the almond gradually at the end until you get a batter consistency.
  2. Heat your chosen oil in a pan and on a medium heat, cook tablespoon sized amounts of mixture, flipping after a couple of minutes.

Recipe Notes

  • *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.