High Protein Pumpkin Protein Pancakes

Delicious and nutritious pancakes made with pumpkin puree and protein powder, perfect for a healthy breakfast or brunch.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 pancakes

Course: Breakfast, Brunch

Cuisine: American

Calories: 220

Dry Ingredients

1 cup oat flour (or blended rolled oats) Can substitute with regular flour, but less nutritious.
1 scoop (approx. 30g) vanilla protein powder Substitute with another flavor if desired.
1 teaspoon pumpkin pie spice Store-bought is okay.
1 teaspoon baking powder
1 pinch salt

Wet Ingredients

1/2 cup canned pumpkin puree (not pumpkin pie filling) Adds moisture and nutrients.
2 large eggs Can substitute with flax eggs for a vegan option.
1/4 cup unsweetened almond milk (or milk of choice)
1 teaspoon vanilla extract

For Cooking

Preparation

In a medium mixing bowl, whisk together the eggs, pumpkin puree, almond milk, and vanilla extract until smooth.
In a separate large bowl, combine oat flour, protein powder, pumpkin pie spice, baking powder, and salt.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Let the batter sit for about 5 minutes to allow the oats to soak up the liquid.

Cooking

Heat a non-stick skillet or griddle over medium-low heat and lightly coat it with cooking spray or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake.
Cook for 2 to 3 minutes until bubbles form on the surface and edges look set.
Flip the pancakes and cook for another 1 to 2 minutes until golden brown.
Remove from heat and repeat with remaining batter.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for a month. Reheat in toaster or microwave.