Pumpkin Pancakes

Turn that FlapJacked Protein Pancake mix into an Autumn treat! Ripe with the flavors of fall, Pumpkin, Nutmeg and Ginger will spice up your FlapJacked Cinnamon Apple Mix. These flapjacks are moist, delicious, and will leave you wanting more. This high protein pancake recipe is sure to satisfy your sweet tooth, get your protein fix AND fill your kitchen with the wonderful aroma of FALL!  Eat them hot or as a snack on the go, they will surely warm your soul.

FlapJacked Pumpkin Protein Pancake Recipe


1 cup FlapJacked Cinnamon Apple Protein Pancake Mix
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp baking powder
1/2 cup canned pumpkin
3/4 cup fat free milk
1/2 tsp vanilla extract
1 Large Egg


Serving Size: 3 pancakes
Servings: 4
Calories 138
Fat 3g
Carbs 18g
Fiber 5g
Sugar 8g 
Protein 11g

In medium bowl, combine dry ingredients. In another bowl, combine remaining ingredients.  Add in dry ingredients and mix well.  Let sit 3-5 minutes while you turn griddle onto low heat (275 - 285 degrees). (batter will start to form bubbles and thicken.) Use a 1/4 measuring cup to pour batter into 12 pancakes. (may need to cook in two batches) Let cook until no more bubbles are forming in the center and the edges look dry.  Flip and cook other side until golden brown.  (About 3 minutes per side.) ENJOY!