Pumpkin Protein Pancakes
- Oct 18, 2024
This Pumpkin Protein Pancake recipe is a fall-inspired twist on a classic breakfast favorite, offering a perfect balance of flavor and nutrition. Made with gluten-free rolled oats, pumpkin puree, and vanilla protein powder, these pancakes are not only delicious but also packed with protein and fiber. And this doesn’t have to be a seasonal recipe. These Pumpkin Protein Pancakes may become your favorite breakfast treat year-round!
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Yields - 12 pancakes
Ingredients:
- 1 ½ cups gluten-free rolled oats
- 1 scoop GOL Raw Organic Protein Powder - Vanilla
- 1 tsp. baking powder
- 1 tsp. pumpkin pie spice
- ½ tsp. salt
- ½ cup pumpkin puree
- 1 cup almond milk
- ¼ cup maple syrup, divided
- ¼ cup chopped pecans, for serving
- Cooking spray
Instructions:
- Place the rolled oats in a blender and grind them into a fine powder.
- Transfer the ground oats to a bowl and mix in the baking powder, pumpkin pie spice, and salt using a whisk.
- Add the almond milk, pumpkin puree, and 2 tablespoons of maple syrup. Stir until the mixture is smooth and creamy.
- Heat a large non-stick skillet over medium-high heat. Brush with oil or spray with cooking spray.
- Using a ¼ cup measuring cup, pour the batter onto the heated skillet. Cook each pancake for about 2-3 minutes, or until golden brown. Flip and cook for an additional 2-3 minutes.
- Transfer the pancakes to a plate and repeat until all the batter is cooked.
- Serve the pancakes with the remaining maple syrup and garnish with chopped pecans.
Nutrition Facts
Servings: 12
Calories - 72 (per pancake)
Total Fat 3.9g
Cholesterol 0mg
Total Carbohydrate 6.8g
Dietary Fiber 1.2g
Protein 3.3g
