Eating a high protein breakfast is one of the BEST things you can do for your body each morning. Foods rich in protein and fiber help you stay full longer, and give you energy to take on the day! These tasty protein pancakes are a great way to start your morning with protein (16g), fiber (5g), and your daily dose of seeds (2 Tbsp.). This recipe can easily be adapted to all seasons and seed blends, just sub a ripe banana for the pumpkin if you’re all squashed out. We recommend our Ginger Cardamom Seed Blend for this recipe, but the Dark Chocolate Seed Blend would probably be just as delicious!

NOTE: Canned pumpkin puree is pure, unsweetened pumpkin - that’s what you’ll want to use in this recipe. Check the label to make sure you aren’t working with a can of pumpkin pie filling or mix (which has added sugar and spices).

Ingredients: (Makes 8 medium or 12 petite pancakes)

• 2/3 Cup Pumpkin Puree

• 2/3 Cup Full-Fat Greek Yogurt

• 1/4 Cup Water

• 2 Large Eggs

• 2 Tbsp. Maple Syrup

• 1/2 Cup Ginger Cardamom Seed Blend

• 2 tsp. Baking Powder

• 1 tsp. Pumpkin Pie Spice*

• 1/4 tsp. Salt

• 1 Cup Old Fashioned Rolled Oats

Add all ingredients to a blender in the order listed above. Blend together until mostly smooth (avoid over-mixing). If the batter looks too thick, add more water 1 Tbsp. at a time, mixing gently between each addition until the desired consistency is reached.

Heat a large skillet over medium heat and grease with butter or oil. Once the pan is hot, add batter (1/4 Cup for petite pancakes, 1/3 Cup for medium pancakes) and lightly smooth each scoop with the back of a spoon. Cook each pancake for 2-4 minutes, until they start to puff up in the middle and bubble around the edges, then gently flip and cook for another 1-2 minutes. Reduce heat to medium-low if the pancakes start to brown too quickly (this will help prevent burning).

Serve this high protein breakfast warm with your favorite toppings! We love fresh whipped cream and maple syrup, but pumpkin butter, pecans, and greek yogurt would all be delicious too.

Store leftover pancakes in an airtight container - up to one week in the refrigerator, up to one month in the freezer.

Nutrition info (2 medium or 3 petite pancakes): 340 Calories, 16g Fat, 35g Carbs, 5g Fiber, 16g Protein.

If you are Seed Cycling, each serving of 2 medium of 3 petite pancakes contains exactly 2 Tbsp. of Sesame & Sunflower seeds! No math or extra seed sprinkling needed, just enjoy your daily seeds hidden inside these tasty high-protein pancakes :)

This recipe can easily fit a range of dietary needs - it’s naturally gluten free (with gluten-free oats), dairy-free yogurt and flax eggs can also be used if desired.