Fall · Breakfast

Pumpkin Protein Pancakes

Name: Pumpkin Protein Pancakes
Yield: 2
Ingredients: 1 cup rolled oats; 2 scoops vanilla protein powder; 2 tsp baking powder; 2 tsp pumpkin pie spice; ¼ tsp sea salt; ½ cup pumpkin purée; 2 large eggs; ½ cup unsweetened almond milk, plus 1–2 Tbsp as needed; Serving suggestions: Homemade Apple Butter, plain Greek yogurt, toasted pecans or walnuts, fresh sliced apples or pears, a light drizzle of pure maple syrup

Fluffy oat-and-pumpkin protein pancakes spiced with pumpkin pie spice.

Servings: 2
Calories: 435per serving
Protein: 38g
Carbs: 45g
Fat: 11g
Fiber: 9g

Ingredients

1 cup rolled oats
2 scoops vanilla protein powder
2 tsp baking powder
2 tsp pumpkin pie spice
¼ tsp sea salt
½ cup pumpkin purée
2 large eggs
½ cup unsweetened almond milk, plus 1–2 Tbsp as needed
Serving suggestions: Homemade Apple Butter, plain Greek yogurt, toasted pecans or walnuts, fresh sliced apples or pears, a light drizzle of pure maple syrup

Method

Add the oats to a high-speed blender and blend until they form a fine flour.
Add the protein powder, baking powder, pumpkin pie spice, salt, pumpkin purée, eggs, and almond milk. Blend until smooth.
Let the batter rest for 3–5 minutes.
If the batter becomes too thick, add almond milk 1 tablespoon at a time until it reaches a thick but pourable consistency.
Heat a lightly greased skillet or griddle over medium heat.
Pour approximately ¼ cup batter per pancake.
Cook for 2–3 minutes, until the edges begin to set and bubbles begin to form.
Flip and cook for another 1–2 minutes, until golden brown and cooked through.
Divide between two servings and serve warm.