Pumpkin Protein Pancake Bread + Maple Cashew Glaze (Sugar Free)
Serves 1210 mins prep40 mins cook
A super cozy Pumpkin Protein Pancake Bread topped with a maple cashew glaze! This healthy pumpkin pancake bread uses protein pancake mix, protein powder, sugar free maple syrup and no oil or butter. A delicious breakfast loaf for fall!
0 servings
What you need
cup pumpkin puree
tbsp maple syrup
cup pancake mix
tbsp pumpkin pie spice
tbsp cashew butter
tsp almond milk
Instructions
1 Preheat oven to 350°F and line an 8½" x 4½" loaf pan with parchment paper. 2 In a large bowl, whisk together pumpkin puree, milk, eggs and maple syrup. 3 In another bowl combine protein pancake mix, protein powder and pumpkin pie spice. 4 Add dry mix to wet and fold to combine.Don’t over-mix or loaf will be dense.Batter should be fairly thick; Add 1-2 Tbsp water if it’s too thick, or 1 Tbsp more pancake mix if it’s too runny. 5 Transfer batter into pan, smoothen with a spatula or back of spoon and top with remaining blueberries. 6 Bake for 40 minutes. A toothpick inserted into center should come out dry. 7 Cool for 10 minutes, then remove from pan. Transfer to a wire rack to cool completely. Maple Cashew Glaze: 1 Let loaf cool completely before adding glaze. 2 In a bowl, stir together maple syrup, cashew butter and milk.Pour over loaf and slice.View original recipe