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Pumpkin Buckwheat Protein Pancakes



Oh my gosh… are you drooling yet!?


Ever since I was introduced to Nola Baking Co. I’ve been on such a bender. I’ve literally tried to find any excuse to use them in all of my recipes! And, this Pumpkin Buckwheat Protein Pancake recipe might just be the best protein pancake recipe I’ve ever created.


Why? It’s all in the egg whites!


This recipe has NO added protein powder to give it the 16g protein per serving, which keeps it light and fluffy. That’s because, usually when you add protein powder, it makes the pancake much more dense and hard. But, by whipping your egg whites before incorporating them into the batter, you get an ultra-fluffy pancake with a high protein value - without the need for any additional protein powder.


Plus, since it’s pumpkin season, I obviously had to make these pumpkin-flavoured - which worked really well with Nola’s Maple Cinnamon flavoured granola. I mean, it really is the perfect combo!


Try this recipe out for a fall-inspired, high protein breakfast that’ll knock your socks off. (Now, if you don’t mind me… I’ll just be whipping up another batch right now.)


Recipe & directions available below!





PS - Special thanks to Nola Baking Co. for gifting me all four of their granola flavours! Nola makes small batch granola rom 100% real food - and the ingredients are all gluten-free, protein packed, and absolutely delicious!



INGREDIENTS:


[for the pancakes]

  • 3/4 cup egg whites

  • 1 large egg

  • 1/3 cup buckwheat flour

  • 1 tsp baking powder

  • 1 tbsp pumpkin pie spice

  • 1 tsp vanilla extract

  • 1/4 cup pumpkin pie filling (can substitute for pumpkin puree + stevia)


[toppings]



DIRECTIONS:

  1. In a medium bowl, whip egg whites until they form stiff, solid peaks. Set aside.

  2. In another bowl, mix together all dry ingredients (flour, baking powder, spices) until fully combined.

  3. Next, add in your egg, pumpkin pie filling and vanilla.

  4. Once all ingredients are fully incorporated, slowly fold in your whipped egg whites with a spatula. (You want to ensure you don’t let too much air escape from the mixture here, so a slow and easy mix is best.)

  5. When the egg whites have fully combined with the pancake batter, spoon a portion of the mixture out onto a heated skillet. (You may need a touch of coconut oil/ghee here!)

  6. Allow the batter to cook. Once some bubbles have formed on top, flip and allow the other side to cook.

  7. Continue with the rest of your batter.

  8. Add your favourite toppings, serve and enjoy!






MACROS:

[Makes 2 servings]

Calories per serving, 201

3 F | 25 C | 16 P