Soft n’ fluffy pancakes made with high fiber pumpkin puree, chocolate protein powder, and 10 grain pancake mix! A healthy, filling alternative to traditional pancakes and perfect for satisfying a sweet tooth…no syrup needed.
Breakfast foods are my comfort foods.
Toast, waffles, pancakes, my mom’s cheesy eggs, even a big bowl of piping hot oatmeal.
Some people think comfort foods have to be unhealthy or indulgent in someway, but to me comfort foods are just that…foods that bring me comfort. Whether I’m sick, it’s cold out, or I’m just having a very specific craving, there are some foods I just turn to time and time again. They always taste good and they always leave me feeling satisfied!
Homemade pancakes are one of these foods. The possibilities are endless for flavor and ingredient combos and there’s really no way to mess them up once you have a good base recipe. My base recipe came from years and years of trying to figure out the perfect combination of ingredients and then FINALLY realizing that I could actually use an actual pancake mix. DUH! The best part of making pancakes to me anyways is adding fun mix-ins and making different flavors.
The problem was, I had a really hard time finding one that met my ingredient standards…namely: whole grain, whole food ingredients, no added sugar. Basically, simple and healthy. Something I could make myself if I had the patience! 😉
But there’s no need to make things hard or complicated, Bob’s Red Mill has done all the work for us.
The mix by itself has that nutty, hearty, whole grain taste and texture that I personally LOVE and is made with an amazing, nutrient dense mix of ingredients including:
- stone ground whole wheat flour
- whole grain corn flour
- rye flour
- triticale flour
- oat flour
- millet flour
- barley flour
- brown rice flour
- soy flour
Plus, flaxseed meal and baking soda! I’ve prepared the mix according to the packaging and it is SO good….for both pancakes and waffles. But it’s even better when you use it in combination with other delicious ingredients! This mix is another favorite from Bob’s that proves how high quality and healthy their products are for whatever you’re making or baking in the kitchen.
On the subject of pancakes…my go-to pancake flavor lately has been Chocolate Pumpkin!
Chocolate and pumpkin together is such an UNDERRATED combo. A shake of cocoa powder in pumpkin oatmeal. A sprinkle of chocolate chips in pumpkin cookies. Or chocolate protein powder and pumpkin puree in pancakes. ALL DELICIOUS.
I’ve been eating chocolate and pumpkin together for years and I thought it was about time I share this magical flavor pairing with all of you! And these Chocolate Pumpkin Protein Pancakes make for the perfect fall (or any time of year!) breakfast.
Chocolate Pumpkin Protein Pancakes
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: breakfast
Mix all ingredients together in a large measuring cup. Preheat a frying pan over medium heat and spray with non-stick cooking spray.
Pour or spoon batter into the pan and flip pancakes when bubbles begin to form. Cook through on the other side and repeat until batter is used up. Served with sliced fruit!
Keywords: breakfast, pancakes, protein, high protein, whole grain, healthy breakfast, chocolate, pumpkin
Full of fiber and whole grain goodness, high in protein, and no added sugar…these Chocolate Pumpkin Protein Pancakes will be your new GO-TO breakfast or sweet snack. I sometimes prep these one day in a big batch and have them all week long for breakfast or snacks. They are totally portable and keep well without being refrigerated for a few hours. Who says you can’t snack on pancakes? 😉
What are your favorite comfort foods?
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