Ini Pancake Protein Labu are easy, healthy fall pancakes packed with 16 grams of proteins. Plus, they are plant-based, made without eggs or dairy, and vegan-friendly.
I am passionate about resepi sarapan pagi yang sihat, especially those packed with protein, to keep me full for hours. It’s time to bake some delicious high-protein pumpkin recipes with fall approaching. If you haven’t tried my protein pumpkin energy balls or pumpkin protein bars, you should. But let’s go back to these easy pumpkin protein pancakes first.
Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!
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Pancake Protein Labu
Ramuan
Bahan Basah
- ¾ cawan Puri Labu Dalam Tin - (nota 1)
- 1 sudu makan Minyak alpukat
- ¾ cawan Susu Almond tanpa gula
- ½ cawan Air
- 1 sudu teh Epal sider cuka
- 1 sudu teh Ekstrak vanila
Bahan kering
- 1 cawan Tepung serbaguna - (nota 3 untuk pilihan)
- ½ cawan Tepung Oat Buatan Sendiri
- 2 sudu makan Gula Kelapa - (nota 2)
- ⅓ cawan Serbuk Protein Vanila
- 1 sudu makan Serbuk penaik
- 2 ½ sudu teh Rempah Pai Labu - atau kayu manis kisar
arahan
- In a large mixing bowl, whisk all the wet ingredients: pumpkin puree, oil, almond milk, water, apple cider vinegar, and vanilla extract. Whisk until smooth.
- In another bowl, whisk the dry ingredients: flour, oat flour, protein powder, coconut sugar, pumpkin spices, and baking powder.
- Stir the dry ingredients into the wet until the batter is thick and consistent.
- Warm a non-stick pancake griddle over medium heat and grease generously with oil. Pumpkin pancakes tend to stick more to the pan, so oil is a must.
- Scoop out three tablespoons of batter per pancake, use the back of a spoon to spread the batter, and make the pancake thinner. Cook for 2-3 minutes on one side or until the sides are dry and set so you can easily slide a spatula under the pancake to flip it over.
- Flip and cook for an extra 1-2 minutes on the other side.
- Serve with maple syrup, banana slices, or almond butter for a boost of proteins.
Pada Suhu Ambien
- Store in an airtight container in the fridge for up to 3 days or freeze for up to one month in zip-lock bags for later.
- Rewarm in the microwave or toaster oven.
Nota
Pemakanan
Bahan dan Pengganti
All you need to start this pancake recipe are:
- Puri Labu Dalam Tin – This is not the same as pumpkin pie filling. Canned pumpkin puree is made just from pumpkin. It contains a blend of cooked, mashed pumpkin that deliver a 100% natural vegetable puree packed with flavors. You can also use puri labu buatan sendiri untuk resipi ini.
- Minyak Pilihan – Like avocado oil, coconut oil, or olive oil. I didn’t try the recipe oil-free, but in my experience, pumpkin pancakes stick to the pan without oil, and I do recommend using oil. However, try oil-free swaps like non-dairy yogurt or unsweetened apple sauce.
- Epal sider cuka atau jus lemon.
- Tepung serbaguna atau tepung ejaan putih.
- Tepung Gandum – The combination of flour and oat flour makes the pancake texture perfect. It prevents gummy pancakes, and they cook faster, while oats add proteins and fiber.
- Ekstrak vanila
- Serbuk penaik
- Gula Kelapa or any crystal sweetener like unrefined cane sugar or simply sugar. Avoid liquid sweeteners that make the batter gummy and difficult to cook in the center. You can skip the sweetener in the batter if sugar-free.
- Rempah Pai Labu or simply use cinnamon, ginger, and nutmeg.
- Serbuk Protein Vanila – I use pea protein powder made with just three natural ingredients, no additives.
- Susu Almond tanpa gula – Or any plant-based milk you love including coconut milk or soy milk, or oat milk. For a nut-free version, replace the almond milk with any nut-free plant-based milk, like oat milk, coconut milk, or soy milk for a boost of proteins.
- Air – Air sejuk dari paip.
How To Make Pumpkin Protein Pancakes
You need a few simple, wholesome ingredients to make pumpkin pancakes with protein powder.
- In a large mixing bowl, whisk all-purpose flour, oat flour, baking powder, pumpkin spices, sugar, salt, and vanilla protein powder (foto 1)Ketepikan.
- In another large mixing bowl, whisk pumpkin puree, oil, unsweetened almond milk, vanilla extract, and water.
- Finally, whisk the dry ingredients into the wet ingredients until they form a thick pancake batter (foto 2).
If you like it, feel free to stir in 1/4 cup of dark chocolate chips or finally chopped pecans or walnuts in the pancake batter.
Pumpkin pancakes contain more moisture than regular pancakes, and therefore they take a little longer to cook in the center, so be patient.
They are also a bit more chewy and moist in the center, and that’s what you should expect from a protein pancake recipe with pumpkin puree. They are not as light and fluffy as my fluffy vegan pancakes.
- Warm a non-stick pancake griddle with cooking oil spray.
- Pour three tablespoons of pancake batter into the pan and use the back of a spoon to help spread the batter into a larger round pancake.
- Cook the pancakes for 2 to 3 minutes on medium heat on one side.
- Flip and cook for an extra 1 to 2 minutes on the other side.
- Let the pancakes cool down on a wire rack, so they steam out their extra moisture.
Meanwhile, keep cooking the remaining batter.
Berkhidmat
Serve the pumpkin pancakes with any topping you love like:
- Almond Butter atau mentega kacang
- Yogurt Yunani Berasaskan Tumbuhan, like coconut yogurt, oat yogurt, or soy yogurt.
- Hirisan Pisang
- Krim putar seperti saya Krim Putar Vegan
- Kacang like chopped pecans, walnuts, or almonds
- Cip coklat
- A pinch of extra cinnamon or pumpkin spices to boost the fall flavors of your stack.
- Sirap maple or coconut nectar
- Jem seperti saya 2-Ingredient Chia Seed Jam Recipe (No Sugar)
Soalan Lazim
Below are my answers to your most common questions about this protein pumpkin pancake recipe.
Homemade protein pancakes made from simple ingredients like oats, fruit puree, and unprocessed plant-based protein powder are the best. They are made with clean ingredients to keep you energize and full for longer.
If you add too much pumpkin puree or wet ingredients to the batter, the pancakes are too moist and won’t cook well in the center. Make sure you measure ingredients precisely to make your pancake’s texture right.
Store the leftover pumpkin pancakes in the refrigerator in an airtight container for up to 3 days.
You can also place the pancakes in zip-lock bags in the freezer for up to one month. Thaw in the fridge the day before and reheat them in the microwave or toaster oven.
Lebih Banyak Resipi Pankek
Berikut adalah resipi penkek sihat saya yang lain untuk anda cuba.
The weather was so bad last weekend that I felt like it was fall. Luckily, these pancakes made it acceptable because they are so YUM!
Terima kasih!
Very tasty, easy to make, thank you!
I loved them, my kids loved them, it was a hit