Pumpkin Chocolate Chip Protein Pancakes
Pancakes are one of my favorite breakfasts, so when I discovered the healthier protein pancake that generally uses protein powder instead of flour, it was a win-win. This version is one of my favorites to make in the fall- especially since you can make them on the weekend and have them on hand for the upcoming week. It also doesn’t hurt to top with extra chocolate chips.
Recipe
This recipe makes 3 servings. These are great to put in the freezer if you need a make-ahead breakfast for your week.
1/2 cup pumpkin puree
1/3 cup milk
1/4 cup chia seeds
3 to 3 1/2 scoops of vanilla protein powder (depending on your scoop size)
1 egg
1 tsp vanilla
Chocolate chips
Mix all ingredients besides chocolate chips together in a mixing bowl. Let sit for up to half an hour to let the chia seeds soak up some of the mixture. When ready, heat a non-stick frying pan or skillet over low heat. Add batter about 1/3 cup of batter to pan and top with chocolate chips. Flip the pancake when the color around the edges of the pancake begins to get pale or bubble appear on top. Serve with maple syrup.
These will keep in the fridge for 3-4 days or in the freezer for 2-3 months. When you need to reheat, add to a pan on the stove until warmed through.
