By Spencer Miller, The Macro Chef 

Nothing beats a stack of fluffy pancakes to help you power through your day. Protein pancakes are a fun twist on traditional pancakes that aren’t loaded with carbohydrates or sugar. The Macro Chef shared a Pumpkin Protein Pancake recipe with us that’ll satisfy your holiday cravings while delivering high quality XTEND Pro protein to kick start your day.

Pumpkin Protein Pancake Ingredients

  • ¼ cup (30g) all purpose flour
  • 1 scoop (33g) XTEND Pro Vanilla Ice Cream
  • 1 tbsp (7g) coconut flour
  • ⅓ cup (75g) canned pumpkin puree
  • 1 whole egg
  • ¾ tsp baking powder
  • ¼ tsp cinnamon
  • ¼ tsp pumpkin pie spice

Optional Toppings

  • Pumpkin peanut butter (1 tbsp peanut butter mixed with 2 tbsp pumpkin puree and sweetener to taste)
  • Sugar free maple syrup

Notes 

*Coconut flour can be substituted for another 2 tbsp (15g) all purpose flour. 

Instructions

  1. Preheat the pan to medium/high heat. Add all ingredients to a bowl and gently stir together until a smooth batter forms. 
  2. Spray the pan with nonstick spray. Use a spoon to make 4-5 medium sized pancakes. May need to cook in two batches depending on the size of the pan.
  3. Cook for 3-4 minutes per side or until golden brown. Top with pumpkin peanut butter and sugar free maple syrup, or any other desired toppings. Enjoy! 

Yield: 1 serving

Nutrition (pancakes only): 360 calories, 36 protein, 38 carbs, 7 fat