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

Nutritions

Nutrition Facts

Protein Pumpkin Pancakes

Amount per Serving

Calories

320

% Daily Value*

Fat

Saturated Fat

Sodium

150

Carbohydrates

Fiber

Sugar

Protein

* 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.