These Pumpkin Protein Pancakes are fluffy, flavorful, and packed with protein, making them a perfect healthy breakfast option. The pumpkin puree adds a delicious fall-inspired flavor while keeping the pancakes moist. Great for a quick post-workout meal or a cozy breakfast on a chilly morning!
Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 1 scoop vanilla protein powder (or any flavor you like)
- ½ cup oat flour (or rolled oats blended into a fine powder)
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ cup almond milk (or any milk of your choice)
- 1 tablespoon maple syrup or honey (optional, for sweetness)
- Pinch of salt
- Cooking spray or coconut oil (for the skillet)
Instructions:
- Prepare the batter:
- In a medium bowl, whisk together the pumpkin puree, eggs, vanilla extract, almond milk, and maple syrup (if using) until smooth.
- Add dry ingredients:
- Stir in the protein powder, oat flour, baking powder, cinnamon, nutmeg, and a pinch of salt. Mix until just combined, being careful not to overmix.
- Heat the skillet:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or coconut oil.
- Cook the pancakes:
- Pour about ¼ cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown and cooked through.
- Serve:
- Stack the pancakes on a plate and top with your favorite toppings like maple syrup, fresh berries, nut butter, or chopped nuts.
Enjoy these delicious and nutritious Pumpkin Protein Pancakes for a healthy, protein-packed breakfast!
