Pumpkin Spice Protein Pancakes

It wouldn't be fall if I didn't throw a pumpkin recipe at you.  Since I love pancakes here you go!  I've been making a variation of these pancakes for the longest time.  However the texture on those other ones just wasn't quite where I would like it when it comes to a pancake.  So just a couple little tweaks and I have this new one which I think will be my go to pancake recipe for a quite some time.  

If you are wondering what the hell the broccoli is doing in the picture, I thought this was a pancake recipe, you aren't the first one to think that is a weird combo.  This combo is a great a solution for a number of people that I work with on a regular basis.  Two staples that people usually fall short of on a daily basis is protein and veggies.  Why not start your day with a healthy dose of both?  

Why are protein and veggies important?  Particularly for people trying to lose weight these two things will likely be your biggest help in seeing measurable progress in a short period of time.  By getting adequate protein, 20-40 grams, per meal you will fill yourself with bulk but with lower calories.  Same goes for the veggies, due the high fiber in veggies you are adding bulk without adding calories.  It's because of this that you are able to eat to the point of being full all while staying in a calorie deficit.  

If you are curious how much protein and fiber you should specifically be eating head over to our Calorie Calculator page and submit some information and I will get you a customized plan to let you how much of each you should be eating.  This will be based on your size, activity level, and your goals. 

Otherwise enjoy the heck out of these pancakes, we sure did!

Calorie & Macronutrient Information

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​Servings: 10 

​Serving Size: 1 pancake

Calories: 95​

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Protein: 10.9 grams

Fat: 4.4 

Carbs: 3.5 g
Sugars: 0.9 g
Fiber: 1.6 g

Ingredients

• 1/2 can of pumpkin pie filling, roughly 3/4 of a cup plus a little bit
• 3 eggs
• 3/4 cup of unflavored whey isolate protein powder
• 1 tsp vanilla extract (omit if using a vanilla protein powder)
• 3/4 cup of unsweetened almond milk
• 1/4 cup ground flax seed
• 1/4 cup almond flour
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• Dash of ground clove
• 1 tsp baking soda
• ​1 tsp baking powder
• 1/4 tsp of salt

Directions

1. Add the wet ingredients, pumpkin, eggs, almond milk, vanilla to a bowl or blender and mix to combine.  I like to use our Vitamix to mix these in.  
2. Add the dry ingredients and mix until combined.  I've found different flax and almond meals tend to absorb liquid at different rates.  You may need to a little more water or almond milk to an appropriate consistency.  What you are looking for is something that easily pours and spreads out on a griddle.  
3. Heat a griddle to medium heat or 300 degrees if you have an electric one like us.  Spray with a nonstick spary, we use a coconut oil variety.
4. Pour batter onto griddle making about 4" pancakes.  With this recipe you should get about 10 pancakes out of 1 batch.  
5. Enjoy!