Fluffy Pumpkin Protein Pancakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Pumpkin Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Pumpkin Protein Pancakes

Enjoy these light and airy pancakes blending the autumnal sweetness of pumpkin with a protein-packed batter. Perfectly suited for any meal of the day, they offer a delightful mix of flavors and a satisfying texture that’s both nourishing and delicious.

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NUTRITION

357kcal
Protein
42.5g
Fat
4.7g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Rolled Oats (30g)

1 scoop Vanilla Whey Protein Powder (30g)

1/2 cup Pumpkin Puree (122g)

1/2 cup Egg Whites (approximately 4 egg whites, 120g)

1/3 cup Unsweetened Almond Milk (80g)

1/2 teaspoon Baking Powder (2.5g)

1/4 teaspoon Ground Cinnamon (0.6g)

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PREPARATION

  • 1

    In a blender, combine the rolled oats, vanilla whey protein powder, pumpkin puree, egg whites, and unsweetened almond milk. Blend until smooth to form a batter.

  • 2

    Add the baking powder and ground cinnamon to the blended mixture and pulse a couple of times to incorporate evenly.

  • 3

    Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with a cooking spray or a small amount of oil if desired.

  • 4

    Pour small rounds of batter onto the heated skillet, forming pancakes. Cook for about 2-3 minutes on one side until bubbles form on the surface.

  • 5

    Flip the pancakes carefully and cook for an additional 2 minutes until golden brown and cooked through.

  • 6

    Serve warm on their own or with a light drizzle of maple syrup, fresh fruit, or a sprinkle of additional cinnamon.

Fluffy Pumpkin Protein Pancakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Pumpkin Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Pumpkin Protein Pancakes

Enjoy these light and airy pancakes blending the autumnal sweetness of pumpkin with a protein-packed batter. Perfectly suited for any meal of the day, they offer a delightful mix of flavors and a satisfying texture that’s both nourishing and delicious.

NUTRITION

357kcal
Protein
42.5g
Fat
4.7g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Rolled Oats (30g)

1 scoop Vanilla Whey Protein Powder (30g)

1/2 cup Pumpkin Puree (122g)

1/2 cup Egg Whites (approximately 4 egg whites, 120g)

1/3 cup Unsweetened Almond Milk (80g)

1/2 teaspoon Baking Powder (2.5g)

1/4 teaspoon Ground Cinnamon (0.6g)

PREPARATION

  • 1

    In a blender, combine the rolled oats, vanilla whey protein powder, pumpkin puree, egg whites, and unsweetened almond milk. Blend until smooth to form a batter.

  • 2

    Add the baking powder and ground cinnamon to the blended mixture and pulse a couple of times to incorporate evenly.

  • 3

    Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with a cooking spray or a small amount of oil if desired.

  • 4

    Pour small rounds of batter onto the heated skillet, forming pancakes. Cook for about 2-3 minutes on one side until bubbles form on the surface.

  • 5

    Flip the pancakes carefully and cook for an additional 2 minutes until golden brown and cooked through.

  • 6

    Serve warm on their own or with a light drizzle of maple syrup, fresh fruit, or a sprinkle of additional cinnamon.