High Protein Pumpkin Protein Pancakes
Delicious and nutritious pancakes infused with pumpkin, loaded with protein, and spiced to perfection. A wholesome breakfast option for any time of the year.
Ingrédients
Pancake Base
- 1 cup pumpkin puree Adds moisture and nutrition.
- 1 cup rolled oats Healthy carb base and provides fiber.
- 1 scoop protein powder Boosts protein content; choose your favorite flavor.
- 1 teaspoon baking powder Helps the pancakes rise.
- 1 teaspoon cinnamon For warming spice.
- 1/2 teaspoon nutmeg Adds depth of flavor.
- 1/2 cup milk (or milk alternative) Provides liquid for batter consistency.
- 2 units eggs Binds the ingredients together and adds protein.
- 1 tablespoon maple syrup Sweetener to enhance flavor.
Instructions
Preparation
- Begin by measuring out all your ingredients.
- In your mixing bowl, add the pumpkin puree, rolled oats, protein powder, baking powder, cinnamon, and nutmeg. Mix well.
- Add in the milk, eggs, and maple syrup to the dry mixture. Stir until smooth and well-combined.
- Heat a non-stick skillet over medium heat. Lightly grease if desired.
Cooking
- Pour about 1/4 cup of the batter onto the skillet, leaving space between each pancake.
- Cook for 2-3 minutes until bubbles form on the surface. Flip the pancake and cook the other side for an additional 2-3 minutes until golden brown.
- Repeat with the remaining batter.
Serving
- Stack your pancakes and serve warm. Top with fresh fruit, nuts, or a drizzle of maple syrup.
Notes
The pancakes can be stored in an airtight container for up to 3 days in the fridge. For longer storage, freeze them. Reheat in the microwave for best results.