It’s that time again. Fall is finally here and it’s pumpkin season! So of course I had to experiment with pumpkin and I came up with these pumpkin protein pancakes with blueberry and pecan toppings to share!
This recipe is super easy and quick to prepare.
- 1/4 cup oat bran
- 1/2 cup pumpkin puree
- 2 scoops vanilla Gnarly Whey
- 1/4 cup unsweetened plain almond milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon pure vanilla extract
- 10 drops stevia extract
- 1/2 cup frozen blueberries
- 4 pecan halves
Measure out all pancake ingredients and place in a blender. I used a knock off Magic bullet that I got for $10 one black Friday, but any will do.
Cook over low to medium heat. These pancakes will not bubble on top like normal pancakes so you will have to check under the corner of a pancake to see if it needs to be flipped.
Next measure out frozen blueberries and microwave for 45 seconds or until they are no longer frozen and can be made into syrup. I did this by whisking and mashing the blueberries with a metal whisk for about 30 seconds.
Top pancakes with blueberry mixture and pecans
Dig in and enjoy!
Macros without toppings: 7.1g fat, 40.8g carbs, 10.2g fiber, 36.6g protein
Macros with toppings: 12.4g fat, 50.1g carbs, 12.9g fiber, 37.3g protein