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As the crisp air and cozy vibes of fall surround us, there’s nothing like kicking off the Holiday season with a warm, fluffy stack of pumpkin spice pancakes. But these are not your regular pancakes. These are packed with protein and fiber. And with all the comforting spices, warmth, and flavors of the season, these pancakes are not only delicious but also nutritious—gluten-free, low-carb, and perfect for any day of the year (because who says pumpkin is just for fall?).

These pumpkin pancakes satisfy your sweet cravings without the sugar crash, giving you a healthy dose of protein and fiber to fuel your morning and stay satiated for hours. Plus, they’re easy to make and customizable, you can batch make them and have pancakes ready to eat for days! Whether you’re prepping for the week or enjoying a slow weekend brunch.

Why You’ll Love These Protein Pumpkin Pancakes

• Protein-Packed: Each serving is loaded with protein (40+ grams of total animal protein), making it an ideal breakfast to keep you full and energized.
• Gluten-Free and Low-Carb: Made without any refined flour or unnecessary carbs, these pancakes fit seamlessly into a gluten-free or low-carb lifestyle to support your fat loss journey.
• Fiber-Rich & Gut-Friendly: Thanks to the pumpkin, allulose and other nutrient-rich ingredients, these pancakes support healthy digestion and help keep you satisfied longer.
• Holiday Flavor Vibes: Infused with cinnamon and ginger (and you can add nutmeg or cardamom for even more warmth), these pancakes bring the essence of pumpkin spice to every bite. Not only will they fill your kitchen with cozy autumn aromas, but they’ll make your home smell like the holidays—no candles needed!

Ingredients You’ll Need:

• 1 egg (Organic, pasture-raised preferred)
• 1/4 cup Greek yogurt
• 1/3 cup pumpkin puree (not pumpkin pie filling)
• 1 scoop protein powder (FlavCity Vanilla Cream)
• 1 tsp baking powder (aluminum-free)
• 1 tsp Anthony’s Allulose (or sweetener of choice)
• 1/4 tsp Ceylon cinnamon
• 1/4 tsp pumpkin spice
• 1/4 tsp ginger and nutmeg (optional, for extra spice)
• A pinch of sea salt
• Chocolate chips (Lily’s)

Directions

• Preheat your griddle or non-stick skillet over medium heat and lightly grease with grass-fed butter, ghee, tallow, or avocado oil.
• In a mixing bowl, combine the pumpkin puree, eggs, and Greek yogurt. Stir until well mixed.
• Add the protein powder, baking powder, sweetener, spices, and salt. Mix until smooth, until you reach your desired consistency.
• Add chocolate chips to your batter (optional)
• Pour about 1/2 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes or until you see bubbles at the top and then flip for another 2- 3 minutes, until golden brown and cooked through.
• Serve warm with your favorite toppings—fresh or frozen berries, a sprinkle of nut butter or nuts, and Greek yogurt with maple syrup.

Toppings

For extra deliciousness, top your pancakes with:

• 1/4 cup Greek yogurt
• 1 tbsp organic maple syrup
• Sprinkle pumpkin spice and Madagascar Bourbon Pure Vanilla Powder
• Top with nut butter (pumpkin nut butter)
• and fresh or frozen berries

Watch full video: (Video coming 11/12/24)

Nutrition Facts (per serving)

Serves around 3 pancakes:

• Calories: 629
• Total Fat: 28g
• Protein: 49.4g
• Total Carbs: 58g
• Net Carbs: 46g

ENJOY!!

Love, Chris

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