Pumpkin Protein Pancakes
User Reviews
5.0
60 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
251 kcal
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Course
Breakfast
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Cuisine
American, International
Pumpkin Protein Pancakes
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These ultra-fluffy, high-protein oatmeal pumpkin pancakes are perfect for Fall and have over 12 grams of protein per serving. They're made in a blender with healthy ingredients like pumpkin puree, rolled oats, eggs, and Greek yogurt. An easy gluten-free breakfast!
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Ingredients
- 2 large eggs
- ¼ cup pumpkin puree not pumpkin pie filling!
- ½ cup Greek yogurt 2% or 5% plain or vanilla (0% works too)
- ⅔ cup almond milk or oat milk
- 2 tablespoon pure maple syrup
- 1 ½ teaspoon pure vanilla extract
- 2 cup old-fashion rolled oats
- 2 teaspoon baking powder
- 1 ½ tablespoon pumpkin pie spice (yes tablespoon)
- Optional Mix-In: ⅓ cup chocolate chips
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Instructions
- Add all the ingredients into a blender and blend on high for 20 - 30 seconds until fully combined. Let the batter sit for 5 - 8 minutes (to thicken).
- Meanwhile, heat a large nonstick pan over medium heat. Lightly butter or oil the pan with non-stick spray.
- Pour about ¼ – ⅓ cup of batter onto the hot pan (sprinkle chocolate chips on top if desired). Cook for about 1 – 2 minutes until the edges are crisp and firm up. Since oat flour is denser than all-purpose flour, not many bubbles will not form on the tops of the pancakes. To check if they are ready to flip, gently lift with a spatula to see if the bottoms are browning.
- Gently flip and cook the other side for about 1 minute. Don’t overcook them
- Serve immediately with maple syrup and enjoy!
Notes
- Rolled Oats: You can use quick oat 1:1. Do not use steel-cut oats.
- Pumpkin Pie Spice: You can make your own pumpkin pie spice by mixing together 3 teaspoons of cinnamon, 2 teaspoons of ginger, 1 teaspoon of ground cloves, and 1 teaspoon of nutmeg. Just make sure you use 1.5 tablespoons.
- Storing: If you have leftovers, store the pancakes in an airtight container in the fridge for up to 4 days.
- Freezing: Make the pancakes as directed, let them cool, then loosely wrap them in plastic wrap, place them in a freezer-safe bag, and freeze them for up to 3 months.
- Reheating: For best results, reheat them in the microwave for 30 – 90 seconds until warm.
Nutrition Information
Show Details
Calories
251kcal
(13%)
Carbohydrates
38g
(13%)
Protein
12g
(24%)
Fat
6g
(9%)
Cholesterol
83mg
(28%)
Sodium
212mg
(9%)
Potassium
284mg
(8%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
2509IU
(50%)
Vitamin C
1mg
(1%)
Calcium
259mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Cholesterol | 83mg | 28% |
| Sodium | 212mg | 9% |
| Potassium | 284mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 2509IU | 50% |
| Vitamin C | 1mg | 1% |
| Calcium | 259mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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