Pumpkin Protein Pancakes
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: High-Protein
Ingredients
Scale
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 1 scoop (approx. 30g) vanilla protein powder
- 1/2 cup oat flour or whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Cooking spray or a small amount of coconut oil for the pan
Instructions
- In a medium-sized mixing bowl, whisk together the pumpkin puree, eggs, almond milk, and vanilla extract. Ensure the mixture is smooth and the eggs are fully incorporated with the pumpkin.
- In a separate bowl, sift together the protein powder, oat flour, baking powder, pumpkin pie spice, and salt. Sifting helps prevent clumps, especially if your protein powder is prone to bunching up.
- Slowly add the dry ingredients into the bowl with the wet ingredients. Use a spatula or whisk to fold them together until just combined. Be careful not to overmix, as this can make the pancakes tough.
- Place a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray or a thin layer of coconut oil. Wait until the pan is hot before adding the batter.
- Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2 to 3 minutes, or until small bubbles begin to form on the surface and the edges look set. Carefully flip the pancakes and cook for another 1 to 2 minutes until golden brown on both sides.
- Remove the pancakes from the heat and stack them on a plate. Repeat the process with the remaining batter until all pancakes are cooked.
Find it online: https://www.pleasecook.com/breakfast/pumpkin-protein-pancakes/