Pumpkin Greek Yogurt Protein Pancakes

Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Ratings 2 from 2 votes

Cuisine: American

Courses: Breakfast

Difficulty: Beginner

Servings: 3

Calories: 223

Best Season: Suitable throughout the year

Dietary: Pescatarian, Soy Free

Ingredients

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

Instructions

1
Preheat a griddle or large skillet over medium and spray with non-stick spray.
2
Whisk the dry ingredients together in a large mixing bowl.
3
Add in all of the wet ingredients and whisk just until combined. Do not overmix!
4
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.

Nutrition Facts

Servings 3

Serving Size 2 pancakes

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.

Note

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.

Keywords: high protein, pancakes, greek yogurt, breakfast, pumpkin, fall