Pumpkin Spice Protein Pancakes with Peanut Butter

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

Pumpkin Spice Protein Pancakes with Peanut Butter

YOUR SOLIN GENERATED RECIPE

Pumpkin Spice Protein Pancakes with Peanut Butter

Griddled pumpkin-spiced protein pancakes served with a creamy drizzle of peanut butter and sweet maple syrup for a satisfying, fragrant morning meal.

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NUTRITION

644kcal
Protein
40g
Fat
21.4g
Carbs
78.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup pumpkin spice pancake mix

1 scoop vanilla protein powder

1 large egg

2 tbsp water

1 tsp plant-based butter

1 tbsp peanut butter

1 tbsp maple syrup

0.5 cup fresh blueberries

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PREPARATION

  • 1

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

  • 2

    Add the large egg and water to the dry mixture, stirring until the batter is just incorporated but still slightly lumpy to ensure a fluffy texture.

  • 3

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

  • 4

    Pour the batter onto the hot skillet in 1/4-cup portions, leaving enough 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 drizzle of peanut butter, maple syrup, and fresh blueberries.

Pumpkin Spice Protein Pancakes with Peanut Butter

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

Pumpkin Spice Protein Pancakes with Peanut Butter

YOUR SOLIN GENERATED RECIPE

Pumpkin Spice Protein Pancakes with Peanut Butter

Griddled pumpkin-spiced protein pancakes served with a creamy drizzle of peanut butter and sweet maple syrup for a satisfying, fragrant morning meal.

NUTRITION

644kcal
Protein
40g
Fat
21.4g
Carbs
78.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup pumpkin spice pancake mix

1 scoop vanilla protein powder

1 large egg

2 tbsp water

1 tsp plant-based butter

1 tbsp peanut 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 large egg and water to the dry mixture, stirring until the batter is just incorporated but still slightly lumpy to ensure a fluffy texture.

  • 3

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

  • 4

    Pour the batter onto the hot skillet in 1/4-cup portions, leaving enough 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 drizzle of peanut butter, maple syrup, and fresh blueberries.