These delicious, easy, healthy pumpkin spice protein pancakes are ready in less than 10 minutes and include more than 15 grams of protein!
For years, the arrival of Fall meant cooler temperatures, shopping for new school supplies and that all-important outfit to wear to the first day of school. In college, it meant the beginning of football season, return to college and a fresh, new year. But, more recently, it has meant the return of tall boots, cozy sweaters, comfortable leggings, late nights watching football and all things pumpkin. Don’t get me wrong. I’m not one of those girls who rushes to Starbucks the day they release their pumpkin spice lattes. In fact, I don’t like the Pumpkin Spice Lattes as their articifial flavors and sweetness gives me a horrible stomachache. However, I do love incorporating pumpkin and spices into my baking and cooking once Fall’s cooler temperatures arrive.
When Krusteaz offered to send me a breakfast package to celebrate National Breakfast Month, I knew I wanted to use the new Krusteaz Protein Buttermilk Pancakes Mix to whip up seasonal pancakes.
This mix makes it easy to whip up light, fluffy pancakes while the inclusion of cinnamon and freshly grated nutmeg give them a taste of fall. With 13g of added protein, it’s the perfect way to keep your family full and energized all day long. In keeping with Krusteaz’s commitment to simplified and wholesome ingredients, the new protein pancake is free of partially hydrogenated oils, high fructose corn syrup, artificial colors, flavors and preservatives. Since this recipe includes both milk and eggs, the protein per serving is increased to 18 grams which means that unlike most pancakes, these will keep you full until lunch!
Pumpkin Spice Protein Pancakes
Makes 2 servings, 3 pancakes per serving
- 1 cup Krusteaz Protein Buttermilk Pancake mix
- 1 egg
- 2/3 cup milk
- Teaspoon of pumpkin pie spice
- Teaspoon of cinnamon
- 1/2 tsp of freshly grated nutmeg
- Pinch of salt
- Maple syrup
- Combine pancake pancake mix, egg, milk, pumpkin pie spice, cinnamon, nutmeg and salt in a medium size bowl.
- Warm a lighly greased pancake griddle or large pan to medium heat or 375 degrees.
- Use a whisk to combine the bowl’s ingredients; but don’t overmix the batter. It will be slightly lumpy and on the thicker side. Let batter stand 2 minutes.
- Spoon 1/4 cup batter onto the griddle and cook pancakes 1.5-2 minutes per side, or until golden brown.
- Flip and repeat on other side.
- Serve pancakes on a plate and top with a drizzle of maple syrup and any option toppings such as pecans, a dash of cinnamon or dab of butter.
This is such a fast and easy breakfast that it is perfect for weekdays and weekends alike and unlike regular pancakes, the protein in these help ensure you’re satiated until lunch!
This post is brought to you by Krusteaz. As always, the recipe, text, images, and opinions expressed are my own.