Alright everyone, it’s time to ditch the box pancake mix and butter to make healthy swaps! Making breakfast from scratch is one of my favorite things that I look forward to each morning. I make it a habit to wake up at least 30 minutes early in order to create a healthy meal that will fuel me until lunch. Protein pancakes are my go-to breakfast item and it’s great that you can make these fit your own macros of protein, carbohydrates, and healthy fats.
In honor of pumpkin everything this fall season, I whipped up a batch of pumpkin protein pancakes this morning – yum! I’m obsessed with coconut oil and always add melted coconut oil to my pancake batter to get my morning healthy fats. Instead of being stored in your body as fat, coconut oil is digested through the liver and used for energy, so I get an extra boost each morning. What could be better than that?! I used Cellucor whipped vanilla protein powder for this recipe, which cooks extremely well. Feel free to use your favorite protein powder. Here’s what you’ll need:
½ scoop Cellucor Whipped Vanilla Protein
¼ cup egg whites
¾ cup oats
3 tablespoons canned pumpkin
1 tablespoon Kelapo Coconut Oil, melted
¼ cup unsweetened almond milk
1 teaspoon cinnamon or pumpkin pie spice
1 teaspoon baking powder
- Mix all ingredients in Magic Bullet or blender until a smooth consistency is reached. You may need to add in more almond milk if batter is too thick.
- Spray pan with Kelapo Coconut Oil non-stick coconut oil cooking spray and make pancakes on medium-high heat.
- Plate pancakes and drizzle with sugar-free or regular maple syrup. Serve and enjoy!
These pancakes come out so light and fluffy from the mixture of coconut oil and pumpkin. I could seriously live off of these each morning! Remember, you can always up the ingredients to make a larger batch, especially if you’re making them for your significant other. I usually double the recipe if I’m making them for my boyfriend.