February may not be Pumpkin Spice Latte season, but I hardly think Pumpkin Spice Latte lovers will protest a recipe for Pumpkin Spice Latte Protein Pancakes, right?
Protein pancakes have been my go-to morning meal since I began eating well over my body weight in protein grams daily. Without exaggeration, there have been maybe 5 weekdays over the past 7 weeks that I’ve had something other than protein pancakes.
If you look around, there are plenty of protein pancake recipes out there using oats and protein powder as well as coconut flour, baking powder, baking soda, bananas, etc. etc. Ain’t nobody got time for that!
The only way I’m able to fit in pancakes during the week is if they’re super quick. Do you have time to measure out 5+ ingredients, then mix them together, cook, flip, eat? I sure don’t.
These pancakes are essentially three measured ingredients, and two add-ons that you can just sprinkle in. I’m providing measurements for the pumpkin spice and ground coffee here for perspective and because not everyone knows there’s a big difference between a teaspoon of spices and a tablespoon of spices. But once you’ve seen the proportions, you’ll be able to just eyeball it!
If you want “syrup”: After measuring the scoop of protein, sprinkle maybe 1/8 of the scoop into a tiny dish. Add (literally) a few drops of water at a time and mix to form a syrup consistency. Pour this on top after the pancakes are done.
Here I’ve topped mine with 1/2 tablespoon almond butter. More topping ideas: Maple syrup (duh), chocolate chips or syrup, additional pumpkin pie spice, yogurt (or yogurt jazzed up with stevia and cinnamon, thinned with water slightly to make a “frosting”), marshmallows, sprinkles, coconut flakes, etc.
- 1/4 cup unsweetened vanilla almond milk
- 1/2 cup old fashioned oats
- 1 scoop Cellucor Cor-Performance Whey Cinnamon Swirl or vanilla protein powder with about 130 calories and 25g protein per scoop
- 1 packet or 1 dropper full no-calorie sweetener (I use liquid stevia)
- 2 teaspoons ground coffee
- 1 teaspoon pumpkin pie spice
- Optional: splash of vanilla extract
Pour 1/4 cup almond milk into a liquid measuring cup. Add enough water so the liquid comes just between the 1/3 and 1/2 cup markers. Add this and the rest of the ingredients to a blender. Process until smooth.
Scrape the batter down using a spatula.
Heat a medium-sized pan over medium-low heat. Spray with nonstick spray or coconut oil spray.
Pour a small amount of batter into the pan. I usually start on the edges of the pan and am able to get 3 pancakes 3-3 1/2 inches wide. Place remaining batter aside.
Don't let the pancakes cook too long or they'll be too dry. You want the bottom edges to look slightly firm. The tops will begin to have a sheen and look slightly set, but still wet. Flip now! Do not wait for bubbles like traditional pancakes. You won't see any.
Cook for about 30 seconds on the second side, until the bottom sets and is able to be lifted with a spatula.
Continue with the remaining batter.
Top with desired toppings and enjoy!
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