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Recipes Breakfast

Protein Pumpkin Pancakes with Cinnamon Maple Sauce

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Author:

Erin

Published:

April 17, 2014

Updated:

April 3, 2017

This post may contain affiliate links. Please read my disclosure policy for details.

Pancake time again! I know it’s not pumpkin season and everyone wants to have fresh lemony things, peeps, and jelly beans but really, it’s never not a good time for pumpkin.  I had some left over from making Pumpkin Pie Overnight Oats, so obviously I had to make some pancakes.  Too bad, so sad 🙂

If you like flat flapjack style pancakes, leave out the baking powder. Sometimes I like big fluffy pancakes, sometimes I like the flat ones. My pancake mixture was a little too thick, I should have known to add more almond milk before I plopped it on the skillet (the recipe now says 2 tbsp of it, I only put in 1 tbsp).  So I ended up with really moist but a little dense pancakes.  Still delicious though!

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Protein Pumpkin Pancakes with Cinnamon Maple Sauce

Prep: 15 minutes mins
Cook: 10 minutes mins
Total: 25 minutes mins
Servings: 1 serving
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Servings: 1 serving

Ingredients

  • 1/3 cup rolled oats
  • 1/2 scoop Jay Robb’s Vanilla Whey Protein
  • 1/4 tsp baking powder
  • 1/4 tsp pumpkin pie spice
  • 1/3 cup pumpkin puree
  • 1 egg white
  • 2 tbsp unsweetened vanilla almond milk
  • 1 tbsp pecans

Cinnamon Maple Sauce Ingredients:

  • 1 tbsp pure maple syrup
  • 1 tbsp unsweetened vanilla almond milk
  • 2 tbsp Activia Light Vanilla yogurt
  • 1/2 tbsp PB2 powdered peanut butter
  • 1/4 tsp cinnamon

Instructions

  • In a small bowl, whisk together cinnamon maple sauce ingredients until smooth.  Set aside.
  • In medium bowl, combine all pancake ingredients except pecans.
  • Heat a skillet or griddle over medium-low heat and spray with non-stick cooking spray.  Spoon pancake mix onto griddle to form medium sized pancakes.  Cook until top begins to bubble, then flip and cook through.
  • Top pancakes with cinnamon maple sauce and pecans.

Nutrition Information

Calories: 350kcal (18%), Carbohydrates: 46g (15%), Protein: 26g (52%), Fat: 7g (11%), Cholesterol: 1mg, Sodium: 318mg (14%), Fiber: 8g (33%), Sugar: 19g (21%)

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I added some PB2 in the cinnamon maple sauce to help thicken it up a bit.  It gives a really good balance to the sweetness of the maple but there’s not enough that it tastes super peanut buttery.  Which is not a bad thing, but not what I was going for here.  Yum!

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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