Recipe and photography by Taylor Stinson of The Food on Bloor Blog

These 5-Ingredient Pumpkin Protein Pancakes are a healthy and delicious breakfast idea that can be frozen and reheated in the toaster.

Servings: 8 pancakes Calories: 156 kcal | Prep Time: 10 minutes | Cook Time: 20 minutes

Ingredients

• Pam cooking spray

• 8 egg whites

• 1 cup pumpkin puree

• 2 cups vanilla protein powder (I used whey protein)

• 1 tsp pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)

• 1 tsp baking powder

Topping ideas

• Shredded coconut

• almond butter

• pumpkin seeds

• Chopped walnuts or pecans

• maple syrup

Instructions

• In a large bowl, mix all ingredients for pancakes together until just combined.

• Spray Pam in a large frying pan over medium heat. Add a small spoonful of pancake mixture to test, making sure the skillet is hot enough to add pancake batter. Once the bottom of tester pancake starts to form, flip and then remove from heat.

• Add pancake batter by large ladle scoop, cooking four pancakes at a time and flipping once a bottom starts to form, about 5 minutes.

• To freeze, store the pancakes flat in a Ziploc bag and freeze them for 2 to 3 months. In the morning, all you have to do is throw them in the toaster for 1-2 minutes or reheat them in the microwave for 2-3 minutes. Top with optional toppings and serve!

• You can store the leftover pancakes in glass containers or a Ziploc bag for up to 7 days in the refrigerator.

Nutritional info is for 2 pancakes with no toppings.