Protein Pumpkin Pancakes

$- 1 cup rolled oats - 1/2 cup pumpkin puree - 1 scoop vanilla protein powder - 1/2 teaspoon baking powder - 1 teaspoon pumpkin spice - 1/2 teaspoon cinnamon - 2 eggs - 1/2 cup milk (dairy or non-dairy) - 1 tablespoon maple syrup (optional) - Pinch of salt - Cooking spray or oil for the skillet These pancakes pack a punch! Each serving has about: - Calories: 200 - Protein: 10 grams - Carbs: 30 grams - Fats: 5 grams - Fiber: 4 grams This makes them a great meal for any time of day. - Rolled oats: They give fiber and help keep you full. - Pumpkin puree: It adds vitamins and minerals like vitamin A. - Vanilla protein powder: This boosts protein and aids muscle growth. - Baking powder: It helps the pancakes rise and stay fluffy. - Pumpkin spice: This spice mix adds flavor and warmth. - Cinnamon: It gives a sweet taste and helps with blood sugar. - Eggs: They are great for protein and healthy fats. - Milk: This adds creaminess and calcium. - Maple syrup: It sweetens the mix for a treat (optional). - Salt: It enhances all the flavors. - Cooking spray/oil: It keeps pancakes from sticking to the skillet. Each ingredient brings something special to these Protein Pumpkin Pancakes! To make protein pumpkin pancakes, start by gathering all your ingredients. You need rolled oats, pumpkin puree, protein powder, baking powder, pumpkin spice, cinnamon, eggs, milk, maple syrup, and salt. This recipe uses a blender, making the process quick and simple. 1. Make Oat Flour: Place the rolled oats in your blender. Blend them until they turn into a fine flour. 2. Mix Ingredients: Add pumpkin puree, protein powder, baking powder, pumpkin spice, cinnamon, eggs, milk, and a pinch of salt to the oat flour. If you want, pour in the maple syrup. Blend until everything is smooth. 3. Let Batter Rest: Allow the batter to sit for 5-10 minutes. This helps it thicken. 4. Preheat Skillet: Heat a non-stick skillet over medium heat. Lightly grease it with cooking spray or oil. 5. Pour Batter: Use a 1/4 cup to pour pancake batter onto the skillet for each pancake. 6. Cook First Side: Cook for 2-3 minutes. Look for bubbles forming on the surface. The edges should start to look set. 7. Flip Pancakes: Carefully flip each pancake. Cook for another 1-2 minutes until they turn golden brown. 8. Repeat: Continue with the rest of the batter. Add more oil to the skillet as needed. 9. Serve: Serve the pancakes warm with toppings like yogurt, sliced bananas, or extra maple syrup. - Check the Heat: Make sure your skillet is hot enough before pouring the batter. If it's too cool, pancakes won’t cook well. - Don’t Overmix: Blend just enough to combine. Overmixing can make the pancakes tough. - Use Fresh Ingredients: Make sure your baking powder is fresh for the best rise. - Experiment with Toppings: Try adding nuts, seeds, or fruits for extra flavor and texture. - Stack High: For a great presentation, stack the pancakes and add a sprinkle of pumpkin seeds and cinnamon on top. Drizzle with maple syrup for a sweet finish. To boost the taste of your protein pumpkin pancakes, try these tips: - Add a splash of vanilla extract for sweetness. - Mix in chopped nuts or chocolate chips for texture. - Experiment with flavored protein powder, like chocolate or cinnamon. These small changes can make a big difference in flavor. If you have leftover pancakes, store them properly: - Let them cool completely. - Place them in an airtight container. - Keep them in the fridge for up to three days. This way, you can enjoy them later without losing freshness. Toppings can elevate your pancakes. Here are some of my favorites: - Greek yogurt for creaminess. - Sliced bananas for natural sweetness. - A drizzle of maple syrup for extra flavor. - A sprinkle of pumpkin seeds for crunch. Get creative and mix different toppings to find your perfect match! {{image_2}} You can easily make these pancakes gluten-free. Use gluten-free rolled oats to make oat flour. Check the label to ensure they are certified gluten-free. The rest of the ingredients work well without any changes. This keeps your meal tasty and safe for those who cannot eat gluten. To make these pancakes vegan, swap out the eggs and milk. Use 1/4 cup of unsweetened applesauce for each egg. You can use any non-dairy milk, like almond or oat milk. This keeps the pancakes light and fluffy while staying plant-based. Feel free to play with flavors! Add chocolate chips or nuts to the batter. You can also mix in different spices, like nutmeg or ginger. If you want a sweeter taste, add more maple syrup. Top your pancakes with fresh fruit or yogurt for extra flavor. After making your protein pumpkin pancakes, let them cool first. Place them in an airtight container. Store them in the fridge for up to three days. This keeps them fresh and tasty. For longer storage, you can freeze your pancakes. Stack them with parchment paper in between each pancake. Place them in a freezer-safe bag or container. They will stay good for up to three months. Just remember to label the bag with the date. When you’re ready to eat your pancakes, you can reheat them easily. For the microwave, place a pancake on a plate and heat for about 30 seconds. If you prefer a crispy texture, use a skillet. Heat on medium for a few minutes until warm. Enjoy them with your favorite toppings! Yes, you can use other protein powders. Choose one that blends well. Whey, casein, or plant-based powders work great. Just keep in mind that flavors may change. A chocolate protein powder can add a fun twist! To make the pancakes fluffier, you can use a bit more baking powder. You can also whip the egg whites separately. Fold them into the batter gently. This adds air and makes the pancakes rise better. Letting the batter rest longer can help too. Enjoy pumpkin pancakes warm with tasty toppings. I love adding yogurt or sliced bananas. Drizzling maple syrup on top makes it sweet and fun. You can also sprinkle pumpkin seeds or nuts for crunch. Each bite becomes a tasty treat! This blog post covered key ingredients for tasty pancakes, including their benefits and nutrition. I provided step-by-step cooking instructions, tips for better flavor, and ways to store leftovers. You can even try gluten-free or vegan options. Explore ideas to customize flavors and find answers to common questions. Enjoy making pancakes that suit your taste. You have the tools to create delicious meals for any occasion. Now, it’s your turn to get cooking and enjoy these wonderful treats!$

Start your mornings right with these delicious Protein Pumpkin Pancakes! Packed with nutritious ingredients like oats, pumpkin puree, and protein powder, they make a perfect healthy breakfast. Plus, they're easy to whip up in just 20 minutes! Discover the simple steps and tips for making these fluffy, flavorful pancakes that are sure to impress. Click through to explore the full recipe and elevate your breakfast game!

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Ingredients

1 cup rolled oats

1/2 cup pumpkin puree

1 scoop vanilla protein powder

1/2 teaspoon baking powder

1 teaspoon pumpkin spice

1/2 teaspoon cinnamon

2 eggs

1/2 cup milk (dairy or non-dairy)

1 tablespoon maple syrup (optional)

Pinch of salt

Cooking spray or oil for the skillet

Instructions

In a blender, combine the rolled oats to create oat flour by blending until finely ground.

Add the pumpkin puree, protein powder, baking powder, pumpkin spice, cinnamon, eggs, milk, maple syrup (if using), and a pinch of salt into the blender with the oat flour. Blend everything together until smooth and well combined.

Let the batter sit for 5-10 minutes to thicken slightly.

Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or oil.

Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges start to look set.

Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.

Repeat with the remaining batter, adding more oil to the skillet as needed.

Serve warm with your choice of toppings, such as yogurt, sliced bananas, or additional maple syrup.

Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings

- Presentation Tips: Stack the pancakes high on a plate, sprinkle some pumpkin seeds and cinnamon on top, and drizzle with maple syrup for a delightful finishing touch.