Imagine starting your day with a breakfast that's not just delicious, but also packed with nutrition and flavor that will make your taste buds dance and your body thank you. These Pumpkin Flax Protein Pancakes are the ultimate morning game-changer, blending the cozy warmth of pumpkin spice with the powerful protein punch your body craves. Whether you're a fitness enthusiast, a busy professional, or just someone who loves a seriously satisfying breakfast, these pancakes are about to become your new morning obsession.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 cup whole wheat flour
- 1/4 cup ground flaxseed
- 1 cup pumpkin puree
- 1 cup almond milk
- 2 eggs
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tbsp honey or maple syrup
Instructions
- In a large mixing bowl, combine whole wheat flour, ground flaxseed, baking powder, and cinnamon. Whisk these dry ingredients together until well blended.
- In a separate bowl, thoroughly mix pumpkin puree, almond milk, eggs, and honey (or maple syrup) until smooth and fully incorporated.
- Pour the wet ingredient mixture into the dry ingredient bowl, stirring gently until just combined. Be careful not to overmix; some small lumps are acceptable.
- Let the batter rest for 3-5 minutes to allow the flaxseed and flour to absorb moisture, which will help create a more tender pancake.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface. Cook until small bubbles form on the surface and edges look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the opposite side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm, optionally topped with additional maple syrup, chopped nuts, or a sprinkle of extra cinnamon.
Tips
- Let the batter rest: This crucial 3-5 minute resting period allows the flaxseed and whole wheat flour to absorb moisture, resulting in more tender, fluffy pancakes.
- Temperature control is key: Keep your skillet at medium heat to ensure even cooking without burning. If the pan is too hot, you'll get crispy edges and raw centers.
- Don't overmix the batter: Gentle mixing prevents tough pancakes. A few small lumps are perfectly fine and will actually help create a better texture.
- Use a consistent measuring tool: A 1/4 cup measuring cup ensures uniform pancake sizes for even cooking.
- Watch for bubbles: When small bubbles form and the edges look dry, it's time to flip - this typically takes 2-3 minutes per side.
- Keep pancakes warm: If cooking in batches, place finished pancakes on a baking sheet in a low-temperature oven (around 200°F) to keep them warm and prevent them from getting soggy.
- Get creative with toppings: While delicious on their own, try topping with Greek yogurt, chopped nuts, or a drizzle of pure maple syrup for extra flavor and nutrition.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 110mg
