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

These light and fluffy protein pancakes blend the autumnal warmth of pumpkin spice with a boost of protein to kickstart your day. With a soft texture, subtle flavors of cinnamon and nutmeg, and a gentle hint of pumpkin, they’re perfect for a nutritious breakfast, satisfying lunch, or even a wholesome dinner.

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NUTRITION

406kcal
Protein
41.4g
Fat
9.2g
Carbs
40.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

3 Egg Whites (approx. 100g)

1 scoop Vanilla Protein Powder (30g)

1/2 cup Pumpkin Puree (122g)

1/4 cup Unsweetened Almond Milk (60g)

1/2 teaspoon Baking Powder (2.5g)

1 teaspoon Pumpkin Spice Mix (2.3g)

1 teaspoon Coconut Oil (4.5g)

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PREPARATION

  • 1

    Blend the rolled oats in a blender until they become a fine oat flour.

  • 2

    Add egg whites, pumpkin puree, vanilla protein powder, almond milk, baking powder, and pumpkin spice mix to the blender. Blend until a smooth batter forms.

  • 3

    Preheat a non-stick skillet over medium heat and add coconut oil to coat the surface.

  • 4

    Pour approximately 1/4 cup of batter per pancake onto the skillet, making sure to leave space between them.

  • 5

    Cook the pancakes for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden and cooked through.

  • 6

    Serve warm. Optionally, top with a sprinkle of extra pumpkin spice or a drizzle of pure maple syrup if desired.

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

These light and fluffy protein pancakes blend the autumnal warmth of pumpkin spice with a boost of protein to kickstart your day. With a soft texture, subtle flavors of cinnamon and nutmeg, and a gentle hint of pumpkin, they’re perfect for a nutritious breakfast, satisfying lunch, or even a wholesome dinner.

NUTRITION

406kcal
Protein
41.4g
Fat
9.2g
Carbs
40.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

3 Egg Whites (approx. 100g)

1 scoop Vanilla Protein Powder (30g)

1/2 cup Pumpkin Puree (122g)

1/4 cup Unsweetened Almond Milk (60g)

1/2 teaspoon Baking Powder (2.5g)

1 teaspoon Pumpkin Spice Mix (2.3g)

1 teaspoon Coconut Oil (4.5g)

PREPARATION

  • 1

    Blend the rolled oats in a blender until they become a fine oat flour.

  • 2

    Add egg whites, pumpkin puree, vanilla protein powder, almond milk, baking powder, and pumpkin spice mix to the blender. Blend until a smooth batter forms.

  • 3

    Preheat a non-stick skillet over medium heat and add coconut oil to coat the surface.

  • 4

    Pour approximately 1/4 cup of batter per pancake onto the skillet, making sure to leave space between them.

  • 5

    Cook the pancakes for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden and cooked through.

  • 6

    Serve warm. Optionally, top with a sprinkle of extra pumpkin spice or a drizzle of pure maple syrup if desired.