Enjoy a stack of fluffy, tasty, soft Pumpkin Protein Pancakes for breakfast and feel full and satisfied thanks to the collagen peptides in these pancakes.
Don’t skip the toasted walnut pancake topping to pour over the pancakes – it is amazing!
I am very excited to partner with Naked Nutrition for this pumpkin spice pancake recipe and to introduce you to my new favorite breakfast super-ingredient: Collagen Peptides Protein Powder from Naked Nutrition.
Protein for breakfast
A while ago I realized that I just don’t feel full if I don’t have any protein for dinner. I don’t need to down three eggs and a steak with my breakfast, but I do need a little bit of protein – I can’t get by with just toast or plain pancakes because I will be ravenously hungry just two hours later.
Anyone else like that??
I’ve been sneaking in protein left and right into my breakfast by adding a scoop of Naked Collagen peptides to my coffee, my overnight oats, or into my smoothies. The collagen powder dissolves easily in these foods, has absolutely no flavor or aftertaste, and keeps me full longer.
I also love adding collagen protein to things like pancakes and French toast too.
Cooking with collagen peptides
As I mentioned, Naked Collagen has absolutely no taste and dissolves easily, so it is super easy to sneak in extra protein and healthy collagen peptides in your regular cooking.
For this protein pumpkin pancakes recipe, I simply substituted 1/4 cup flour for 6 scoops Naked Collagen (which is 6 tablespoons, or 1/4 cup + 2 tablespoons of Naked Collagen).
Then I followed my favorite pumpkin spice pancake recipe and ended up with the most delicious, fluffy, soft pumpkin spiced pancakes.
Each pancake has 6 grams of protein, which is a nice little bonus!
You can also add a few scoops of Naked Collagen to your French toast liquid mixture or into your muffin batter. Add it to your pizza dough, your waffle batter, your oatmeal. It’s super versatile.
Why I choose collagen peptides
Choosing protein powder can be confusing if you’re new to the protein world:
What kind of protein powder do you need? What does it taste good with? Do you need to drink additional shakes or substitute your meals with shakes? Do you need to live and breathe CrossFit in order to use protein powder? (I’m kidding there 🙂 ) Where do you start?
For me, the most important thing was to find a protein powder supplement that doesn’t have any flavor and can be dissolved and used in ANYTHING. I have no desire to drink chocolate shakes every day (OK OK, maybe I do, but I don’t want to substitute a meal for a shake – I love eating food too much).
I also wanted something that would be good for my hair, nails, skin, and ligaments. Yes, I do care about healthy strong muscles but I am certainly not planning on working out after eating a tall stack of these pumpkin pancakes, let me tell you that.
I just wanted something easy to add to my regular recipes and give me a little boost of filling protein.
And that’s why I chose Naked Collagen. It has one ingredient: Grass-Fed Bovine Hide Collagen Peptides. No sugar, no carbs, no artificial flavors, no artificial sweeteners. That’s why they call it Naked.
Learn more about Naked Nutrition Collagen Peptides here.
Protein pumpkin pancakes
I love these pancakes because they taste so good and are a little healthier than regular pancakes. They are high in protein (obvs), and they use a whole cup of pumpkin puree!
Pumpkin is super healthy and loaded with vitamin A and fiber. It’s nice to know I am starting the day with at least a little bit of veggies in my breakfast, even if I am totally indulging with pancakes.
This recipe also uses quite a bit of healthy spices: pumpkin spice AND a little extra flavor from cinnamon. You can certainly use just pumpkin spice, but I like everything extra cinnamony, so I add an extra teaspoon of cinnamon to the pancakes. Cinnamon and the rest of the spices in pumpkin spice are super healthy spices loaded in antioxidants.
Not bad for an indulgent tasty breakfast!
Making pumpkin protein pancakes
These protein-rich pancakes are as easy to make as regular pancakes: you mix the dry ingredients together (including Naked Collagen), mix the wet ingredients (including pumpkin puree), then combine everything and cook. EASY.The only thing I do different from most people when I make pancakes is using baking soda and vinegar in addition to baking powder.
I add the baking soda to the dry ingredients and the vinegar to the wet ingredients. When combined, they react and make little bubbles that make these pancakes tall, light, and fluffy.
And as a bonus, the vinegar thickens the milk, which results in taller pancakes, and is a great substitute for buttermilk (because who wants a half-used container of buttermilk taking up space in the fridge after making pancakes??).
The extra step of adding vinegar and baking soda takes about a minute, but is sooo worth it to make amazing pancakes every time.
Chopped walnut pancake topping
I love a little bit of crunch on all my food, so I often top pancakes with this super easy toasted walnut topping:
I toast about 1/2 cup chopped walnuts in a dry skillet, then combine the hot toasted walnuts with maple syrup. For this recipe, I added a pinch of pumpkin spice mix to the walnut-syrup mixture.
You can use pecans instead of walnuts, if that’s what you prefer.
I hope you get to try these pancakes! I promise that you’ll love them.
Looking for other easy or high protein breakfast recipes?
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!
Pumpkin Protein Pancakes
- 2 large bowls
- measuring cups and spoons
- Large nonstick skillet or griddle
- 1 cup pumpkin puree
- 1/4 cup dark brown sugar
- 1 egg
- 1 1/2 cups milk any kind
- 2 tablespoons vegetable oil or melted coconut oil
- 2 tablespoons vinegar white vinegar or apple cider vinegar
- Combine all the dry ingredients in a large bowl and mix well.
- Combine all the wet ingredients in another large bowl and whisk well.
- Pour the wet ingredients into the dry ingredients and whisk together, taking care not to over-mix.
- Heat a large non-stick pan or griddle over medium-low heat and brush or spray with oil or butter. Scoop about 1/4 cup of the pancake batter into the hot skillet. Cook for 2-3 minutes over medium or medium-low heat, or until the pancake puffs up, little bubbles form at the surface, and the bottom is golden brown. Flip, and cook for another minute, or until the pancake is cooked through.
- Serve warm (see notes for an easy tip to keep pancakes warm). Toast the chopped walnuts in a dry skillet. Combine the toasted walnuts in a small bowl with maple syrup and a pinch of pumpkin spice powder. Pour the walnuts topping over pancakes to serve.
- To keep pancakes warm, preheat your oven (or a toaster oven) to 200 - 250F. Place the cooked pancakes on a baking sheet and keep in the oven until ready to serve.
- Got leftover pancakes? Let them cool to room temperature and freeze or refrigerate. Reheat for 5 minutes in a 350F oven, or for 8-10 minutes if frozen (or until hot).
- The nutrition facts estimated here do not include the walnut topping or syrup.