Pumpkin Spice Protein Pancakes with Plant-Based Butter

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

Pumpkin Spice Protein Pancakes with Plant-Based Butter

YOUR SOLIN GENERATED RECIPE

Pumpkin Spice Protein Pancakes with Plant-Based Butter

Griddled pumpkin-spiced protein pancakes served with a silky dollop of dairy-free yogurt and a rich drizzle of almond butter.

Try 7 days free, then $12.99 / mo.

NUTRITION

706kcal
Protein
41.5g
Fat
25g
Carbs
85.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup pumpkin spice pancake mix

1 scoop vanilla protein powder

0.5 cup plain almond milk yogurt

1 large egg

2 tbsp water

1 tsp organic plant-based butter

1 tbsp almond butter

1 tbsp maple syrup

0.5 cup fresh blueberries

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a medium mixing bowl, whisk together the pumpkin spice pancake mix and vanilla protein powder until well combined.

  • 2

    Add the whole egg, almond milk yogurt, and water to the dry mixture, stirring until the batter is just incorporated but still slightly lumpy.

  • 3

    Heat a large non-stick skillet over medium-low heat and melt the organic plant-based butter, swirling to coat the surface.

  • 4

    Pour the batter onto the hot skillet in 1/4-cup portions, leaving space between each pancake for easy flipping.

  • 5

    Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 90 seconds until golden brown.

  • 6

    Transfer the pancakes to a plate and serve immediately topped with a dollop of almond milk yogurt, almond butter, maple syrup, and fresh blueberries.

Pumpkin Spice Protein Pancakes with Plant-Based Butter

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

Pumpkin Spice Protein Pancakes with Plant-Based Butter

YOUR SOLIN GENERATED RECIPE

Pumpkin Spice Protein Pancakes with Plant-Based Butter

Griddled pumpkin-spiced protein pancakes served with a silky dollop of dairy-free yogurt and a rich drizzle of almond butter.

NUTRITION

706kcal
Protein
41.5g
Fat
25g
Carbs
85.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup pumpkin spice pancake mix

1 scoop vanilla protein powder

0.5 cup plain almond milk yogurt

1 large egg

2 tbsp water

1 tsp organic plant-based butter

1 tbsp almond butter

1 tbsp maple syrup

0.5 cup fresh blueberries

PREPARATION

  • 1

    In a medium mixing bowl, whisk together the pumpkin spice pancake mix and vanilla protein powder until well combined.

  • 2

    Add the whole egg, almond milk yogurt, and water to the dry mixture, stirring until the batter is just incorporated but still slightly lumpy.

  • 3

    Heat a large non-stick skillet over medium-low heat and melt the organic plant-based butter, swirling to coat the surface.

  • 4

    Pour the batter onto the hot skillet in 1/4-cup portions, leaving space between each pancake for easy flipping.

  • 5

    Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 90 seconds until golden brown.

  • 6

    Transfer the pancakes to a plate and serve immediately topped with a dollop of almond milk yogurt, almond butter, maple syrup, and fresh blueberries.