Pumpkin Greek Yogurt Protein Pancakes
As the crisp autumn air settles in and the leaves turn shades of orange and gold, it’s the perfect time to indulge in a seasonal treat that’s both delicious and nutritious. My Pumpkin Greek Yogurt Protein Pancakes are not only delicious but also loaded with protein to keep you fueled throughout the day. This recipe can be customized in so many ways with your favorite pancake add ins! Chocolate chips are one of my favorite additions to these! The Greek yogurt makes these pancakes so unbelievably fluffy and they just melt right in your mouth. I love replacing oils & butters with Greek yogurt because it adds protein and reduces the calories so much! I hope you love these as much as I do!
This recipe makes 6 pancakes (3 servings of 2 pancakes each).
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
What You Will Need
- Griddle - I find it easiest to cook my pancakes on a griddle, but you can also use a large nonstick skillet! This is the one I have.
- Flour - 3/4 cup of either organic all-purpose or oat flour.
- Protein Powder - 30 grams of organic vanilla protein powder. Truvani & Prozis are great options. Use the discount code KATIE20 at Truvani or KATIE10 at Prozis for $$ off your order!
- Baking Powder- 1 teaspoon.
- Cinnamon - 1/2 teaspoon.
- Pumpkin Pie Spice - 1 teaspoon.
- Salt - 1/4 teaspoon.
- Vanilla Extract - 1 teaspoon.
- Greek Yogurt - 3/4 cup of plain, organic, nonfat Greek yogurt.
- Pumpkin Puree - 1/2 cup organic pure pumpkin puree.
- Egg - 1 large egg or 3 tablespoons of liquid egg whites.
- Almond Milk - 1/2 cup of organic plain unsweetened almond milk.
How To Make Them
- Preheat a griddle or large skillet over medium and spray with non-stick spray.
- Whisk the dry ingredients together in a large mixing bowl.
- Add in all of the wet ingredients and whisk just until combined. Do not overmix!
- Divide your batter into 6 evenly sized pancakes onto your griddle/skillet and cook for 2-3 minutes on each side, or until fully cooked.
How To Store Leftovers
Store your leftover Pumpkin Greek Yogurt Protein Pancakes in an airtight container in the refrigerator for up to 4 days. To reheat them, just pop them in the microwave for 20-30 seconds. You can also freeze them (see instructions below).
Can You Freeze These?
You can certainly make a whole bunch of these in bulk and then freeze them! The best way to freeze these pancakes is to first make sure they are completely cooled. Place a piece of parchment paper between each pancake and then place in a gallon Ziplock bag, or air tight freezer safe container. Microwave them for about a minute when you are ready to enjoy them again.
(adsbygoogle = window.adsbygoogle || []).push({});Why Is Consuming Protein Important?
- Protein is nutrient-rich, so it helps you stay fuller longer. You are more likely to eat less when you have high protein meals because you won’t have the munchies!
- It boosts your metabolism & increases fat burning.
- It increases muscles & strength. If you are lifting weights and not eating enough protein, you aren’t going to see much of a difference!
- It lowers your blood pressure.
Why Choose Greek Yogurt Protein Pancakes?
- High in Protein: Greek yogurt is a fantastic source of protein, which helps keep you feeling full and satisfied. The protein powder also plays a significant role in the protein content and you don't even know it's there.
- Low in Sugar: Unlike traditional pancake recipes that often call for lots of sugar, these pancakes derive their sweetness naturally.
- Versatile and Delicious: You can customize these pancakes with different fillings & toppings like chocolate chips, nuts, seeds, or even a dollop of nut butter for added flavor and texture.
How Can I Make These Gluten Free?
Simply use organic oat flour or gluten-free organic all-purpose flour to make these gluten free!
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
My Greek Yogurt Pumpkin Protein Pancakes are a delicious way to celebrate the flavors of fall while staying on track with your nutrition goals. Whether you’re enjoying them as a special breakfast or a cozy weekend brunch, these pancakes are sure to become a seasonal favorite. So, gather your ingredients, fire up the griddle, and savor the taste of autumn in every bite!
Happy pancake-making and enjoy your seasonal treat!
(adsbygoogle = window.adsbygoogle || []).push({});As the crisp autumn air settles in and the leaves turn shades of orange and gold, it’s the perfect time to indulge in a seasonal treat that’s both delicious and nutritious. My Greek Yogurt Pumpkin Protein Pancakes are not only delicious but also loaded with protein to keep you fueled throughout the day. This recipe can be customized in so many ways with your favorite pancake add ins! Chocolate chips are one of my favorite additions to these! The Greek yogurt makes these pancakes so unbelievably fluffy and they just melt right in your mouth. I love replacing oils & butters with Greek yogurt because it adds protein and reduces the calories so much! I hope you love these as much as I do!
- 3/4 cup flour (organic all purpose; use oat or gluten free all purpose if gf)
- 30 g protein powder (organic; I like the organic Truvani vanilla - Code KATIE20 for a discount)
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup Greek Yogurt (organic, plain, nonfat)
- 1/2 cup pumpkin puree (organic pure pumpkin puree, NOT pumpkin pie filling)
- 1/2 cup almond milk (organic, unsweetened)
- 1 egg (large, organic; can also use 3 tbsp liquid egg whites)
- 1 tsp vanilla extract
Preheat a griddle or large skillet over medium and spray with non-stick spray.
- Whisk the dry ingredients together in a large mixing bowl.
- Add in all of the wet ingredients and whisk just until combined. Do not overmix!
- Divide your batter into 6 evenly sized pancakes onto your griddle/skillet and cook for 2-3 minutes on each side, or until fully cooked.
Servings 3
- Amount Per Serving
- Calories 223kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 0.8g4%
- Cholesterol 74.2mg25%
- Sodium 362mg16%
- Total Carbohydrate 29.7g10%
- Dietary Fiber 2.4g10%
- Sugars 3.6g
- Protein 17.7g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.