It doesn’t need to be fall to enjoy these Maple Pumpkin Protein Pancakes. Filled with warm spices, bright lemon juice, and extra protein from our Collagen Peptides, they make the perfect breakfast, pre- or -post-workout meal, or even after dinner treat. To simplify your mornings, the recipe can easily be doubled or tripled and kept in the fridge until ready to cook.
Maple Pumpkin Protein Pancakes
Yields: 6 medium pancakes
¼ c. canned pumpkin puree
2 tbsp. maple syrup
2 tbsp. lemon juice
1 tsp. vanilla extract
2 tbsp. melted butter, ghee, or coconut oil
2 ½ tbsp. coconut flour
2 scoops Vital Proteins Collagen Peptides
1 tsp. cinnamon
⅛ tsp. grated nuteg
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. sea salt
Whisk together the eggs, pumpkin puree, maple syrup, lemon juice, vanilla extract, and melted butter until smooth. In a separate bowl, whisk the coconut flour, Collagen Peptides, cinnamon, nutmeg, baking powder, baking soda, and sea salt.
Add the dry ingredients to the wet ingredient and stir until no lumps are apparent.
Heat a large skillet over medium heat and drop spoonfuls into pancake shapes. Cook each side until browned and enjoy immediately.