🎃🥞 Who needs regular pancakes when you can have these protein-packed pumpkin sourdough pancakes?!🤤

🎃🥞 Who needs regular pancakes when you can have these protein-packed pumpkin sourdough pancakes?!🤤 This recipe is perfect for a weekend breakfast or a healthy snack and it uses sourdough DISCARD and has 5 grams of PROTEIN per serving. I’m always looking for ways to add a little extra protein to my breakfast or afternoon snacks. These pancakes aren’t overly sweet but you can add fruit toppings and maple syrup to add a sweeter taste.

Ingredients:

1 ¾ cups of milk
½ cup protein powder
3/4 cup sourdough discard
3/4 cup pumpkin puree
1 large egg
4 tablespoons olive oil
2 teaspoons vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon pumpkin spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Toppings:

My favorites are peaches or blackberries
Blueberries
Maple syrup
Any kind of fruit really

Instructions:

Combine wet ingredients: In a large bowl, whisk together sourdough discard, pumpkin puree, egg, oil, and vanilla extract.

Add protein and milk: In a separate container, mix protein powder and milk until smooth. Pour this mixture into the wet ingredients.

Combine dry ingredients: In a separate bowl, whisk together whole wheat flour, all-purpose flour, pumpkin spice, baking powder, baking soda, and salt.

Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.

Cook pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown.

Serve: Top with your favorite toppings and enjoy!

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