Buckwheat Blender Pumpkin Pancakes
Made with less than 10 pantry ingredients, these pancakes pack 30 grams of protein per serving. They are soft and fluffy, and are sure to make all of your autumn pumpkin dreams come true! (dairy-free + gluten-free)
Servings: 1
Calories: 354kcal
Ingredients
- ⅓ cup pumpkin puree see notes
- 1 whole egg
- ¼ cup egg whites or sub 1 whole egg
- ¼ cup raw buckwheat groats
- 2 tablespoons vanilla protein powder or sub 2 tablespoons buckwheat groats + ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- pinch of salt
Instructions
- In a high speed blender, combine all of the ingredients. Blend until smooth.
- Warm a skillet over medium heat. Lightly grease with butter or oil. Pour batter on skillet to form 3-4 pancakes about 6-inches in diameter. You may need to spread the batter out a bit with a spoon. Cook for several minutes, until firm enough to flip. Flip and cook on the opposite side for a few minutes more.
- Serve warm with pure maple syrup and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
I'm an avid Farmer's Market Pumpkin fan so you'll always find me using that brand for my pumpkin recipes. The texture is a little lighter and more watery compared to other brands so you may need to add a tablespoon of water or milk if you use a thicker puree such as Libby's or Trader Joes.
Nutrition
Calories: 354kcal | Carbohydrates: 45g | Protein: 30g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 370mg | Potassium: 748mg | Fiber: 6g | Sugar: 3g | Vitamin A: 12956IU | Vitamin C: 4mg | Calcium: 179mg | Iron: 6mg