Protein Pumpkin Pancakes

Introducing Protein Pumpkin Pancakes with Oats: the ultimate breakfast delight for those seeking a nutritious, delicious kick-start to their day. Packed with protein and the wholesomeness of oats, these pancakes are a fantastic way to fuse flavor with fitness. Dive in and get ready to whip up a batch.

Ingredients:

• 1 cup of rolled oats (about 85g)
• 1/2 cup of pumpkin puree (about 120ml)
• 2 eggs
• 1 scoop of protein powder (about 30g)
• 1/2 cup of almond milk (about 120ml)
• 1 tsp of baking powder (about 5g)
• 1 tsp of vanilla extract (about 5ml)
• A pinch of salt
• 1 tsp of cinnamon (about 5g)
• 2 tbsp of maple syrup (about 30ml)
• 1 tbsp of coconut oil (for frying) (about 15ml)

Time: 20 minutes to prepare and cook.

Serves: 2

Nutritional Facts (per serving):

• Calories: 320
• Protein: 20g
• Carbohydrates: 40g
• Dietary Fiber: 6g
• Sugars: 10g
• Fat: 10g
• Saturated Fat: 3g
• Sodium: 150mg

Instructions:

1. Start by blending the rolled oats in a blender until it turns into a fine powder.
2. In a mixing bowl, combine the oat powder, protein powder, baking powder, salt, and cinnamon.
3. In another bowl, whisk together the eggs, pumpkin puree, almond milk, vanilla extract, and maple syrup.
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. Heat a skillet or non-stick pan over medium heat and lightly grease with coconut oil.
6. Pour 1/4 cup of the batter (about 60ml) into the pan for each pancake.
7. Cook for about 2-3 minutes on each side or until bubbles appear on the surface.
8. Flip and cook for another 2 minutes, or until golden brown.
9. Repeat the process with the remaining batter.

Tips:

1. You can easily double the recipe if you’re cooking for a group.
2. Always make sure your skillet is heated well before pouring the batter. This ensures a perfect golden crust.
3. If you’re looking to make these Protein Pumpkin Pancakes with Oats vegan, opt for a plant-based protein powder and use flaxseed as an egg substitute.

Serving Suggestions:

• Serve your Protein Pumpkin Pancakes with Oats hot, drizzled with some extra maple syrup or honey.
• Consider adding a dollop of Greek yogurt or almond butter for an extra protein punch.
• Fresh berries, sliced bananas, or a sprinkle of chia seeds can add an exciting twist to your pancake presentation.

There you have it, folks! A stellar breakfast option that doesn’t skimp on flavor or nutrition. Remember, the best Protein Pumpkin Pancakes with Oats are made with love, patience, and a zest for health and wellness. Happy cooking and even happier eating from AH7!

Protein Pumpkin Pancakes

Introducing Protein Pumpkin Pancakes with Oats: the ultimate breakfast delight for those seeking a nutritious, delicious kick-start to their day. Packed with protein and the wholesomeness of oats, these pancakes are a fantastic way to fuse flavor with fitness. Dive in and get ready to whip up a batch.

5 from 2 votes

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Total Time: 19 minutes minutes

Nutritions

Nutrition Facts

Protein Pumpkin Pancakes

Amount per Serving

Calories

320

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

3

g

19

%

Sodium

 

150

mg

7

%

Carbohydrates

 

40

g

13

%

Fiber

 

6

g

25

%

Sugar

 

10

g

11

%

Protein

 

20

g

40

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• * 1 cup of rolled oats about 85g
• * 1/2 cup of pumpkin puree about 120ml
• * 2 eggs
• * 1 scoop of protein powder about 30g
• * 1/2 cup of almond milk about 120ml
• * 1 tsp of baking powder about 5g
• * 1 tsp of vanilla extract about 5ml
• * A pinch of salt
• * 1 tsp of cinnamon about 5g
• * 2 tbsp of maple syrup about 30ml
• * 1 tbsp of coconut oil for frying (about 15ml)

Instructions

• Start by blending the rolled oats in a blender until it turns into a fine powder.
• In a mixing bowl, combine the oat powder, protein powder, baking powder, salt, and cinnamon.
• In another bowl, whisk together the eggs, pumpkin puree, almond milk, vanilla extract, and maple syrup.
• Pour the wet mixture into the dry ingredients and stir until just combined.
• Heat a skillet or non-stick pan over medium heat and lightly grease with coconut oil.
• Pour 1/4 cup of the batter (about 60ml) into the pan for each pancake.
• Cook for about 2-3 minutes on each side or until bubbles appear on the surface.
• Flip and cook for another 2 minutes, or until golden brown.
• Repeat the process with the remaining batter.

Notes

1. You can easily double the recipe if you’re cooking for a group.
2. Always make sure your skillet is heated well before pouring the batter. This ensures a perfect golden crust.
3. If you’re looking to make these Protein Pumpkin Pancakes with Oats vegan, opt for a plant-based protein powder and use flaxseed as an egg substitute.