Fluffy Pumpkin Spice Protein Pancakes

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

Fluffy Pumpkin Spice Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Pumpkin Spice Protein Pancakes

Enjoy a warm, comforting stack of pumpkin spice protein pancakes that are both fluffy and nutritious. This recipe perfectly blends seasonal pumpkin puree with a hint of pumpkin pie spice and vanilla whey protein, making a versatile meal for breakfast, lunch, or dinner. Light, airy, and bursting with autumnal flavors, these pancakes are a delightful treat with a balanced macro profile to power your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

357kcal
Protein
37.3g
Fat
4.8g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

1 scoop Vanilla Whey Protein Powder (30g)

1/2 cup Pumpkin Puree (122g)

1/2 cup Rolled Oats (40g)

2 Egg Whites (68g total)

1/4 cup Unsweetened Almond Milk (60g)

1/2 teaspoon Pumpkin Pie Spice (1.3g)

1/2 teaspoon Baking Powder (2g)

1/4 teaspoon Cinnamon (0.6g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a blender, combine the rolled oats and pumpkin puree, and blend until you achieve a smooth oat flour consistency.

  • 2

    Add the vanilla whey protein powder, egg whites, unsweetened almond milk, pumpkin pie spice, baking powder, and cinnamon to the blender. Blend again until all ingredients are fully incorporated and the batter is smooth.

  • 3

    Let the batter rest for about 5 minutes to thicken slightly.

  • 4

    Heat a non-stick skillet over medium heat and lightly coat with cooking spray or a minimal amount of oil.

  • 5

    Pour approximately 1/4 cup of batter per pancake into the skillet. Cook until small bubbles form on the surface and the edges begin to look set, about 2-3 minutes.

  • 6

    Flip the pancake carefully and cook for an additional 2 minutes on the other side until golden and fully cooked.

  • 7

    Repeat with the remaining batter. Serve warm, optionally with a dusting of cinnamon or a drizzle of pure maple syrup, keeping in mind the macro balance.

Fluffy Pumpkin Spice Protein Pancakes

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

Fluffy Pumpkin Spice Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Pumpkin Spice Protein Pancakes

Enjoy a warm, comforting stack of pumpkin spice protein pancakes that are both fluffy and nutritious. This recipe perfectly blends seasonal pumpkin puree with a hint of pumpkin pie spice and vanilla whey protein, making a versatile meal for breakfast, lunch, or dinner. Light, airy, and bursting with autumnal flavors, these pancakes are a delightful treat with a balanced macro profile to power your day.

NUTRITION

357kcal
Protein
37.3g
Fat
4.8g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

1 scoop Vanilla Whey Protein Powder (30g)

1/2 cup Pumpkin Puree (122g)

1/2 cup Rolled Oats (40g)

2 Egg Whites (68g total)

1/4 cup Unsweetened Almond Milk (60g)

1/2 teaspoon Pumpkin Pie Spice (1.3g)

1/2 teaspoon Baking Powder (2g)

1/4 teaspoon Cinnamon (0.6g)

PREPARATION

  • 1

    In a blender, combine the rolled oats and pumpkin puree, and blend until you achieve a smooth oat flour consistency.

  • 2

    Add the vanilla whey protein powder, egg whites, unsweetened almond milk, pumpkin pie spice, baking powder, and cinnamon to the blender. Blend again until all ingredients are fully incorporated and the batter is smooth.

  • 3

    Let the batter rest for about 5 minutes to thicken slightly.

  • 4

    Heat a non-stick skillet over medium heat and lightly coat with cooking spray or a minimal amount of oil.

  • 5

    Pour approximately 1/4 cup of batter per pancake into the skillet. Cook until small bubbles form on the surface and the edges begin to look set, about 2-3 minutes.

  • 6

    Flip the pancake carefully and cook for an additional 2 minutes on the other side until golden and fully cooked.

  • 7

    Repeat with the remaining batter. Serve warm, optionally with a dusting of cinnamon or a drizzle of pure maple syrup, keeping in mind the macro balance.