High Protein Pumpkin Churro Pancakes
These seasonal pancakes are perfect for fall and they come together fast in the blender. Serve them up with plain Greek yogurt and cinnamon for a delicious and festive protein-packed breakfast.
Whip Up This Delicious Recipe! Crafted by the incredible Leanne Ray in collaboration with MacroStax & SFH, this mouthwatering recipe is sure to become your new fall favorite! Check out all the tasty details below, or find it effortlessly on the MacroStax App.
Servings: 4
Serving Size: 2 pancakes (75 grams)
Total cooked weight: 300 grams
Prep Time: 5 minutes
Total Time: 15 minutes
Nutrition Facts: 191 calories / 20g carb / 17g pro / 5g fat
Ingredients:
● ½ cup (120 grams) canned pumpkin pureé
● 2 eggs (107 grams)
● 1/2 cup (120 grams) unsweetened almond milk
● 1 cup (80 grams) old fashioned rolled oats
● 2 scoops (64 grams) SFH PURE Whey Churro protein powder
● 2 teaspoons (8 grams) baking powder
● 1 teaspoon (2 grams) pumpkin pie spice
● ¼ teaspoon (2 grams) salt
Instructions:
1. Add all ingredients to a blender and run until smooth, about 20 seconds.
2. Heat a cast iron skillet or griddle over medium heat and brush very lightly with olive oil (or use an olive oil spray).
3. Spoon ¼ cup of batter onto the hot skillet, cook until browned, then flip and cook on the second side. Repeat with remaining batter.
4. Enjoy as-is, or serve with plain Greek yogurt, cinnamon, and/or your favorite syrup or sugar-free syrup.
Notes:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Freeze in a zip top bag for up to 3 months. Thaw and reheat in the microwave or toaster before serving.
