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Pumpkin Protein Pancakes

Writer's picture: Barbara Ann BrunoBarbara Ann Bruno




These pancakes have become my new favorite way to eat pumpkin. Did you know a half cup of pumpkin puree contains a day's worth of vitamin A, which is important for eye health, cell growth, and a strong immune system? That 1/2 cup is also high in fiber and contains 500 milligrams of potassium. It’s a powerhouse of nutrients.


This recipe is high in protein, gluten-free, and processed sugar-free, and made as is. I hope you give it a try.


Pumpkin protein pancakes

Two eggs

Half a cup of organic pumpkin purée


Mix the eggs and pumpkin purée together. Add the protein powder and collagen and mix well.

Cook your pancakes in a skillet over medium-low to low heat. Flip after three to four minutes. I use regular butter to grease my skillet before adding the batter. Sprays, tubs of synthetically made butter, and margarine have too many chemicals for my preference.


While your pancakes are cooking, make your topping:

2 tablespoons whipped pumpkin spice honey from Savanna Bee Company

1 tablespoon sugar-free pumpkin pie Torani syrup

1 tablespoon salted caramel sugar, free Torani syrup

Mix together and pour over hot pancakes.

OR use a sugar-free or regular pure maple syrup in place of topping. Enjoy!


I do not receive an affiliate fee for recommending the above brands, which I have come to love over the years. I do, however, offer a friends and family discount on PEScience products: Save $10 off your first $30 order.


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