Protein Pumpkin Chocolate Chip Pancakes
Fluffy Gluten Free Pumpkin Spice Pancakes with a Decadent Chocolate Twist! Whip up these protein-packed delights for a cozy and nutritious breakfast that’s as delightful as the autumn breeze.
Equipment
- blender or food processor
Ingredients
- 4 eggs
- 1 cup cottage cheese
- ½ cup pumpkin puree
- 2 tsp vanilla extract
- 3 tbsp maple syrup
- 1 scoop vanilla protein powder I use Truvani
- ¾ cup gluten free flour or flour of choice (see above)
- 2 tsp baking powder
Let's Make It
- In a food processor or blender, combine the eggs, cottage cheese, pumpkin, vanilla extract, vanilla protein powder, gluten-free flour, maple syrup, baking powder, and pumpkin pie spice.
- Blend the ingredients until you achieve a smooth batter consistency.
- Gently fold in the dark chocolate chips.
- Preheat a non-stick pan or griddle over medium heat.
- Pour 1/4 cup of batter onto the pan for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface.
- Flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and cooked through.
- Serve warm with additional maple syrup, if desired. Enjoy your delicious and nutritious pumpkin chocolate chip protein pancakes!
- Store in the fridge for up to 5 days!
- Reheat for 1:30 in the microwave + top with maple syrup!