It’s full on pumpkin season, and I am completely embracing it. Honestly, fall is one of my favorite times of the year. Leaves changing, pumpkin everything, and a little bit of a chill in the air (but not too cold please!). So, the pumpkin train is coming over the next month, and these white chocolate pumpkin protein pancakes totally hit the spot.
One of my favorite parts about pumpkin, other than the flavor of course, is how moist it helps make goods when cooking. This is especially important when cooking with protein powder because it can tend to dry out quite easily.
It also helps with the overall nutrition profile. It allows you to use less fat in cooking that you would normally need to keep the recipe from drying out. Another awesome part is the fiber, iron, and zinc. It also has vitamin C and beta carotene. So, why would you not go crazy with pumpkin this time of year, or year round :)?
The stack has my good ol’ Ascent vanilla whey protein, whole wheat flour (can sub for a gluten free option), pumpkin, and a few other typical things. Then, I layered it with a simple, low calorie white chocolate frosting made with Greek yogurt, sugar free white chocolate pudding mix, and a little more vanilla whey for an extra protein boost.
Cook the pancakes, lather each layer with white chocolate protein frosting, top with more frosting, chocolate chips, and a few pecans. Boom! You have yourself a delicious, protein-packed stack of white chocolate pumpkin protein pancakes.
White Chocolate Pumpkin Protein Pancakes
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Serves: 1 serving
This stack of fluffy, moist, pumpkin protein pancakes layered with white chocolate protein frosting is the perfect way to celebrate fall/pumpkin season.
Ingredients
- [b]Pancakes[/b]
- 1/4 cup + 2 tbsp. whole wheat flour*
- 1 scoop [url href=”http://bit.ly/MacroChefWhey” target=”_blank”]Ascent vanilla whey protein powder[/url]
- 1/2 tsp. baking powder
- pinch of cinnamon
- pinch of salt
- 1 whole egg
- 1/2 cup canned pumpkin puree (not pie filling)
- 2 tbsp. milk (I used unsweetened almond)
- 1/2 tbsp. white chocolate chips (optional, but delicious!)
- [b]White Chocolate Frosting[/b]
- 1 tbsp. sugar free white chocolate pudding mix (found in baking aisle)**
- 1/4 scoop [url href=”http://bit.ly/MacroChefWhey” target=”_blank”]Ascent vanilla whey protein powder[/url]
- 1/2 cup plain, nonfat Greek yogurt
- [b]Toppings[/b]
- White chocolate frosting
- pecans
- white chocolate chips
Instructions
- Preheat pan or griddle to medium/high heat. Mix all dry ingredients in a bowl.
- Add egg, pumpkin, and milk. Gently mix until a smooth batter forms. Add white chocolate chips and mix.
- Spray pan with nonstick spray. Spoon batter evenly onto pan to make 4 medium sized pancakes. Cook for about 2-3 minutes per side.
- Once done cooking pancakes, add all white chocolate frosting ingredients to a bowl. Whisk together until well combined.
- Layer pancakes with white chocolate frosting. Top with remaining frostingg. Also top with more white chocolate chips and pecans if desired. Enjoy!
Serving size: pancakes + frosting Calories: 540 Fat: 9 Carbohydrates: 59 Sugar: 14 Fiber: 10 Protein: 54
Notes
*Can sub oat flour or other preferred gluten free flour if necessary. [br]**If you are unable to find white chocolate pudding mix, you can alternatively add some melted white chocolate chips.
