Pumpkin Protein Pancakes
User Reviews
5
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Prep Time
10 mins
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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
Description
This recipe uses rolled oats blended with pumpkin, Greek yogurt, eggs, almond milk, maple syrup, vanilla extract, baking powder, and a generous amount of pumpkin pie spice. Chocolate chips can be added optionally. The batter sits for several minutes to thicken due to the oats. Pancakes are cooked in a nonstick pan with light butter or oil and flipped when edges are firm and bottoms browned. They have a compact texture due to oat flour and moderate rise from baking powder.
These pancakes carry a warm, spiced flavor from the pumpkin pie spice and natural sweetness from maple syrup. Serving them immediately with syrup complements their soft texture. They make a nutritious breakfast option featuring protein and fiber from oats and Greek yogurt.
Leftover pancakes keep in the refrigerator for several days or can be frozen wrapped for up to three months. Reheating in the microwave restores warmth efficiently. Quick oats can be substituted for rolled oats, but steel-cut oats are not suitable for this batter.
Ingredients
- 2 large egg
- ¼ cup pumpkin not pumpkin pie filling!, puree
- 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 vanilla extract pure
- 2 cup rolled oats old-fashioned
- 2 teaspoon baking powder
- 1 ½ tablespoon pumpkin pie spice (yes tablespoon)
- chocolate chips optional mix-in, 1/3 cup
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
- Use quick oats as a 1:1 substitute for rolled oats; avoid steel-cut oats.
- Make pumpkin pie spice by combining cinnamon, ginger, cloves, and nutmeg if unavailable.
- Store leftover pancakes airtight in the refrigerator for up to 4 days.
- Freeze cooled pancakes wrapped and stored in freezer bags for up to 3 months.
- Reheat pancakes in the microwave for 30–90 seconds until warm before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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