Protein Pumpkin Pancakes
It's officially fall today!! It's September 23rd, and I have two cans of pumpkin puree that I want to use, so I made this recipe for breakfast which didn't use much of the tin to my surprise, but I suppose it leaves me with more recipes to make. These pancakes aren't sweet, I won't beat around the bush; you need some serious maple syrup poured over them if you have a sweet tooth. When I'm eating this I don't think about traditional pancakes that are sickly sweet and flavorful thanks to buttermilk, because that would ruin it. Think about the pancakes being healthy and nutritious, and you should be good.
- Prep Time
- 15 min
- Cook Time
- 5 min
- Total Time
- 20 min
- Servings
- 1
Nutrition, per serving
- Calories
- 405
- Protein
- 40.5g
- Carbs
- 39.3g
- Fat
- 9.2g
- Fiber
- 5.5g
- Sugar
- 8g
Ingredients
Instructions
- 1
Make the oat flour. Add rolled oats to your blender and blend for 30 seconds until broken down into a fine flour-like consistency.
- 2
Combine your dry ingredients. Add oat flour, protein powder, baking powder, spices, and salt to a small bowl and mix well to combine.
- 3
Make the batter. In a separate medium bowl, add your pumpkin puree, egg, and milk and whisk well to combine. Add your dry ingredients to your wet ingredients and whisk until ingredients are combined. Try not to overmix. The batter consistency should be pretty thick. Let pancake batter sit for 5 minutes.
- 4
Cook. Heat a large cast-iron skillet or griddle over medium-low heat. Once hot, add olive oil and let it warm up. Using a 1/3 cup (or a spoon) as a scoop, form into equal-sized pancakes. I get about 5 (you may need to cook in batches depending on how big your pan is). Cook for 3-5 minutes until the edges start to be done. Flip and cook for another 1-2 minutes until golden brown.
- 5
Enjoy! Top with your favorite toppings like yogurt, maple syrup or nuts, and enjoy!