Low Carb Cinnabon Pumpkin Protein Pancakes
With fall approaching fast, there’s no better way to start your morning with a little bit of pumpkin and a whole ‘lotta protein! Get your metabolism up and running with these yummy low carb pumpkin cinnabon protein pancakes! Most of the time protein pancakes turn out dry and rubbery, but the addition of apple cider vinegar and baking soda interact with each other to give you one fluffy protein pancake. So start your day off right with a moist, fluffy, guilt-free breakfast!
Cinnabon Pumpkin Protein Pancakes
Makes 1 serving. Feel free to double or triple if you’re making these for the whole family!
- 1 scoop cinnabon protein powder (we like Trutein Cinnabon)
- 1/2 cup canned pure pumpkin
- 1/2 liquid egg whites from a carton or 3 egg whites
- 1/2 cup water or almond milk
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp apple cider vinegar
Warm a medium sized pan or griddle on low heat for 5 minutes before you begin cooking. Combine all dry ingredients and mix. Add egg whites, pumpkin, water, and apple cider vinegar and mix well. Cook on low heat until golden brown. Top with maple syrup, agave, fruit, or whatever you desire! Enjoy!
Fat: 1.5 g
Carbs: 15 g
Fiber: 7.5 g
Protein : 32 g
You could probably just add more egg whites (either 2-3 egg whites or an additional 1/3 cup). Let us know how they turn out!
I was wondering if there is anything i can substitute for the protein powder? I don’t have any on hand, but would love to still make pumpkin pancakes! I made your pumpkin donut holes last night and your confetti pancakes this morning! both were awesome. Thanks!