Easy Protein Pumpkin Pancakes
A quick and easy protein pumpkin pancake recipe made with Kodiak Cakes Mix, ground golden flaxseed, and fresh pumpkin puree.
Servings 2
Calories 350kcal
Equipment
- Non-stick skillet
- Cooking oil spray Avocado oil or EVOO recommended
Ingredients
- 1 cup Kodiak Power Cakes Flapjack & Waffle mix
- 1 large egg
- ¼ cup pumpkin puree
- 1 tablespoon ground golden flaxseed
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- 1 cup Fairlife 2% milk or regular milk or water for non-dairy. The Fairlife has a higher amount of protein to give an added protein boost.
Instructions
- Whisk all ingredients together in a large bowl.
- Rest the batter for 3-5 minutes.
- Heat a non-stick skillet over medium heat.
- Spray with avocado or olive oil spray and drop the batter by ¼ cup size scoops onto the skillet.
- When the batter begins to bubble, flip, and cook the other side until lightly golden.
Notes
- Don’t overwork the batter. Be sure to mix the batter ingredients gently. A few lumps are okay, but strive for a mostly smooth consistency.
- Don’t forget to grease the skillet. Use a non-stick cooking spray, a small amount of butter (or ghee), or a bit of coconut oil to prevent the pancakes from sticking to the pan.
- Perfect portions. Use a ¼ cup measuring cup to pour the batter and create consistent, perfectly sized pancakes that cook evenly.
- Cook on medium heat. The batter is delicate and tends to scorch if the skillet is too hot. Keep the skillet on medium heat so the batter cooks evenly without burning.
Nutrition
Calories: 350kcal | Carbohydrates: 44g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 98mg | Potassium: 541mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4963IU | Vitamin C: 1mg | Calcium: 488mg | Iron: 3mg