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4.89 from 9 votes

Pumpkin Streusel Pancake Bowls

Delicious pumpkin pancakes with a streusel topping. The perfect breakfast meal prep for fall!
Prep Time5 minutes
Cook Time25 minutes
Course: Breakfast, Breakfast Recipes, Macro Friendly Recipes, Meal Prep
Cuisine: American
Diet: Low Calorie
Servings: 5 bowls
Author: Krista Pool

Equipment

Ingredients

For the Pancakes:

  • 3 tablespoons melted butter 42g
  • 2/3 cup fat free milk
  • 1/2 cup + 2 tablespoons pumpkin puree 150g
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 cups Kodiak Cakes pancake mix 224g(or any pancake mix)
  • 1 scoop Clean Simple Eats Pumpkin Pie Protein

For the Crumb Topping:

  • 2 tablespoons cold butter 28g
  • 1/4 cups Kodiak Cakes pancake mix 28g
  • 2 tablespoons packed brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees and arrange 5 of the 2 cup oven safe bowls on a cookie sheet. Spray lightly with cooking oil.
  • Mix all the pancake ingredients together and pour into the 5 bowls. Each bowl will get approximately 1/2 cup of batter.
  • Mix your crumb ingredients together well with a fork. Keep pressing the flour into the butter with the fork until it's mixed well and crumbly.
  • Top each pancake with some of the crumb mixture.
  • Bake pancakes at 350 degrees for about 25 minutes.
  • Let cool and and keep refrigerated. Eat within 5 days. Freeze for up to 3 months.

Notes

  • The pancakes themselves aren't sweet, but the crumb topping is. These are great to take on the go, no syrup needed! Enjoy warmed up or cold.
  • Find in MyFitnessPal and the MacrosFirst app food database by searching, “Stay Fit Mom Pumpkin Streusel Pancake Bowls.”

Nutrition

Serving: 1bowl | Calories: 343kcal | Carbohydrates: 31.5g | Protein: 21g | Fat: 15.7g