Pumpkin Protein Pancakes
User Reviews
4.8
Pumpkin Protein Pancakes
Description
The batter is prepared by blending eggs, pumpkin, oats, collagen peptide powder, honey, baking powder, and warm spices with milk to create a smooth mix. Cooking over medium to medium-high heat allows the edges to firm while bubbles form on top before flipping. These pancakes are firmer and denser than traditional ones, requiring slightly longer cooking on the second side.
The flavor relies on the natural sweetness of pumpkin and honey balanced with fragrant spices, imparting a warm, cozy profile. Optional dark chocolate chunks introduce bursts of rich chocolate throughout the pancakes. Garnishing with sliced almonds adds texture contrast alongside syrup or honey drizzled on top.
This recipe yields about eight pancakes, good for a hearty breakfast or snack. Using alternative milks like cashew or coconut contributes subtle flavor nuances. The pancakes can be cooked directly from the blended batter, making preparation straightforward.
Ingredients
- 2 egg large
- 1 cup pumpkin puree
- 1 cup rolled oats old-fashioned
- 1 collagen peptides powder scoop
- 2 tablespoons honey
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves ground
- 1/4 teaspoon cardamom
- 1/4 teaspoon salt
- 1/4 to 1/3 cup milk (I like cashew milk! or coconut milk!)
- dark chocolate if desired, chunks
- almonds for garnish, sliced
- maple syrup or honey, for topping
Instructions
- Heat a large nonstick skillet or griddle over medium to medium-high heat.
- To a blender, add eggs, pumpkin, oats, collagen, honey, baking powder, spices, salt and milk. Blend until pureed and smooth.
- To make the pancakes, you can add coconut oil or butter to the skillet if you want that crispness! You can pour the batter directly from the blender or scoop it out into a 1/4 cup measure for more uniform pancakes. Once you pour the batter into the hot skillet, take a spoon and slightly smooth it out into a larger circle if it seems thick. Add a sprinkling of dark chocolate chunks into the batter if you wish!
- Cook the pancakes until bubbles form and the batter becomes more opaque, about 2 to 3 minutes - then flip and cook once more for 2 to 3 minutes. You'll want to cook the opposite side a bit longer than you would traditional pancakes- these are more dense.
- Serve with syrup and a sprinkle of almonds annnnd maybe more chocolate. This will make about 8 pancakes!
User Reviews
Overall Rating
4.8
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