Quick Hit: My Favorite Protein pancakes

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If you watch my Instagram stories, you may have seen these pancakes pop up more than a few times. They’re my go-to breakfast when I’m craving something sweet that feels indulgent, but actually keeps me full. No shade to real pancakes or the people who love them, but they don’t agree with me and I always end up feeling hungry 30 minutes after I eat them – so they’re usually something I avoid. These pancakes on the other hand? They keep me full for hours and taste amazing – just like the real thing. Well, almost. But they’re equally good and a nice option for when I’m feeling tired of the same old thing for breakfast (read: eggs). Not only that, but they’re easy to whip up.

Protein Pumpkin Pancakes

Serves: 1

  • 2 eggs

  • 1/2 cup canned pumpkin

  • 1/4 cup vanilla protein powder (I use Ancient Nutrition Bone Broth Protein or Tera’s Pumpkin Seed Protein Powder)

  • 1/2 tsp. baking powder

  • A generous amount of cinnamon

  • Sprinkle of flaked sea salt

  • Optional: a drop or two of organic liquid stevia

How-to: Whisk together all ingredients except sea salt, adding stevia if desired.

Heat oil or butter in a non-stick pan. When heated, spoon in pancake mix (about 1/4-1/3 cup for each pancake). Sprinkle each pancake with a little sea salt and cook until bubbling, then flip to finish cooking.

When done, transfer to a plate and top with whatever you’re feeling. I like adding a scoop of plain Icelandic-style yogurt and blueberries (pictured) or a generous pat of grass-fed butter drizzled with local maple syrup.

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