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September 5, 2024
Team Tiger Fitness
High Protein Pumpkin Pancakes
High Protein Pumpkin Pancakes and Homemade Protein Maple Syrup
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
American
Author:
Kara Corey, RD
Servings
4
Prep Time
5 minutes
Cook Time
2 minutes
Calories
236
You're going to love these High Protein Pumpkin Pancakes. Brought to you by our favorite Registered Dietician Kara Corey RD, MA.
Ingredients
Pumpkin Pancakes Ingredients
-
1 scoop MTS Machine Whey Vanilla Ice Cream Protein
-
½ cup pumpkin
-
½ tsp. cinnamon
-
½ tsp. baking powder
-
2 egg whites
-
½ cup water
-
2 tbs. Better Stevia Liquid
Maple Syrup Ingredients
-
1 cup MTS Machine Whey Vanilla Ice Cream Protein
-
½ cup brown sugar
-
¼ cup Splenda Allulose
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½ cup of unsalted butter
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1 tsp. maple extract
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½ cup of water (adjust as needed for desired consistency)
Directions
Pancake Directions
Mix all ingredients in a blender.
Spray griddle with Pam spray.
Pour ¼ batter onto griddle.
Cook until brown on the bottom then flip and cook until brown again.
Repeat for rest of batter.
Syrup Directions
In a medium saucepan, melt the butter over medium heat.
In a bowl, mix the protein, brown sugar and Splenda Allulose.
Gradually add the dry mixture to the melted butter, stirring constantly to prevent lumps.
Next, add in the water and the maple extract, stirring constantly. Make sure it’s well combined and very smooth.
Lower the heat, simmer the mixture and cook for about 5-7 minutes, stirring occasionally until the syrup thickens.
Allow syrup to cool slightly before pouring into a bottle. Store in the refrigerator for up to a week.
Recipe Note
Our Better Stevia Liquid Sweetener comes in Original or Cinnamon Vanilla. Either one will be delicious with this recipe!
Nutrition facts: Pancakes only
Nutrition
Nutrition
- Serving Size
- 1 Pancake
- per serving
- Calories
- 236
Amount/Serving
% Daily Value
- Fat
- 4 grams
- Carbs
- 16 grams
- Protein
- 34 grams