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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.
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Préparation 10 minutes
Cuisson 15 minutes
Temps total 25 minutes
Portions: 4 pancakes
Plat: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Préparation Notes

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.

Préparation
 

Preparation
  1. Begin by measuring out all your ingredients.
  2. In your mixing bowl, add the pumpkin puree, rolled oats, protein powder, baking powder, cinnamon, and nutmeg. Mix well.
  3. Add in the milk, eggs, and maple syrup to the dry mixture. Stir until smooth and well-combined.
  4. Heat a non-stick skillet over medium heat. Lightly grease if desired.
Cooking
  1. Pour about 1/4 cup of the batter onto the skillet, leaving space between each pancake.
  2. 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.
  3. Repeat with the remaining batter.
Serving
  1. Stack your pancakes and serve warm. Top with fresh fruit, nuts, or a drizzle of maple syrup.

Notes et conservation

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.