Protein Pancakes are undeniably a huge staple in our diets. They’re quick, they’re easy, they taste amazing, the macros are incredible, and they’re the kind of treat we can enjoy every day - guilt-free! Over the last 10 years, we think we’ve stumbled across at least 1000 different protein pancake recipes - all of varying quality. Some are chewy, some pasty, some just don’t cook well, and some just don’t taste great. And that’s why we are so excited to share these PUMPKIN PROTEIN PANCAKES with you legends!
Pumpkin Protein Pancakes are the perfect recipe. They’re fluffy, they’re reliable, and they taste amazing! So good in fact, you’d hardly know they didn’t just come from the kitchen in a cafe. It comes as a huge bonus then that Pumpkin Protein Pancakes also contains a super high protein content with the addition of our favourite vegan protein to cook with - Plant-Based Protein+ from Macro Mike. Therefore, Pumpkin Protein Pancakes can help you to reach your fitness goals, whilst also combining a number of natural superfoods too: including Pumpkin, Apple Cider Vinegar and Spelt!
If this isn’t enough to sell you legends, we dare you to cook a batch and take a bite. You’ll be in love instantaneously - we promise.
Here it is! Pumpkin Protein Pancakes, featuring the Plant-Based Protein+ from Macro Mike!
Featuring: Plant-Based Protein+ by Macro Mike
Recipe created by MAK Athlete, Monica!
Servings: 2 | Prep Time: 10mins | Total Time: 20mins
Ingredients
- Pumpkin (200g)
- Coconut Yoghurt (30g)
- Almond milk (60ml)
- Apple cider vinegar (1tsp)
- Whole meal spelt flour (100g)
- 30g Macro Mike Plant-Based Protein+ (Your choice of flavour, all work beautifully!)
- Coconut sugar/ or Granulated sweetener of choice (30g)
- Baking powder (1/2 tsp)
- BiCarb Soda (1/4 tsp)
Method
Chop up the pumpkin into small piece, add to a small bowl with some water, cover with a plate and steam in the microwave for 5 mins. Drain the water from the bowl, and add the pumpkin, coconut yoghurt, almond milk and apple cider vinegar to a small blender, and blend until smooth.
In a small bowl combine the flour, protein, sweetener, baking powder and bicarb soda together. Pour in the pumpkin mix, and fold together.
Heat a non-stick pan up over a low/medium heat. Use a spoon to add a TBSP of batter to the pan and spread out into a pancake. Cook for 1.5-2mins on each side. Repeat with remaining batter.
Serve with your favourite toppings right away, or store in the fridge for up to 5 days.
Tips & Tricks
Pancakes aren’t pancakes without the perfect toppings for your stack! Top your protein pancakes with Macro Mike PB+ Powdered Peanut Butter - a healthy peanut butter that comes in just as many flavours as the Macro Mike Plant-Based Protein+ range! This will add an extra edge of sweetness to your muffins, as well as some bonus protein content, without totally blowing your calories! We also recommend no-added-sugar Maple Syrup, crushed crunchy peanuts, coconut yoghurt and of course fresh fruits!
Feel free to get creative too! Try different fruits and mix-ins, and different flavours of Macro Mike Plant-Based Protein+ powders.
Be sure to tag us (@makfitness) in your creations! We can’t wait to see legends! Happy Baking 😋
Check out Monica’s Instagram page for more recipes and fitness advice like this!