Pumpkin Protein Pancake Bowls
I used this recipe to meal prep 8 servings, however, recipe below is for a single serving. Recipe thepeachiespoon
* ⅓ c flavored protein powder - I used @Equip Foods
* 1/4 c canned pumpkin
* 1/4 coats
* 1 tsp baking powder
* 1 egg + ¼ c liquid egg whites
* 1/2 tsp pumpkin pie spice or cinnamon powder
* dash of salt
* 1/4 c milk of choice (unsw almond)
* 1-2 T nut butter or butter for toppings
Bake at 350 for 20-25 mins. I added a tosp of nut butter and monk fruit maple syrup when I was ready to eat. Enjoy!
Pumpkin protein pancake bowls are a fantastic way to combine seasonal flavors with balanced nutrition. Incorporating canned pumpkin adds a rich source of vitamin A, fiber, and antioxidants, which support immune health and digestion. Using flavored protein powder, such as from Equip Foods, boosts the protein content, making these pancakes ideal for muscle recovery and maintaining energy throughout the day. To enhance the flavor profile, pumpkin pie spice or cinnamon powder adds warmth and depth without extra calories. Opting for unsweetened almond milk keeps the recipe dairy-free and low in sugar, catering to various dietary preferences. The inclusion of egg and liquid egg whites provides high-quality protein and helps achieve a fluffy texture. For toppings, nut butter contributes healthy fats and adds creaminess, while monk fruit maple syrup offers a natural, low-calorie sweetness alternative to traditional syrups. Baking at 350°F for 20-25 minutes ensures evenly cooked pancakes with a satisfying texture. This recipe can easily be multiplied for meal prep, making it a convenient and wholesome breakfast option throughout the week. Whether you're prioritizing health, wellness, or simply craving a comforting fall-inspired dish, pumpkin protein pancake bowls provide a tasty and nourishing solution suitable for various lifestyles.
