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A stack of fluffy pumpkin protein pancakes topped with Greek yogurt and spices

Pumpkin Protein Pancakes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 345
Ingredients Method

Ingredients
  

  • 1/2 cup canned pumpkin puree
  • 2 large egg s
  • 1 scoop (30g) vanilla whey or plant-based protein powder
  • 1/2 cup oat flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon coconut oil for the pan

Method
 

  1. In a large mixing bowl, whisk together the pumpkin puree and eggs until smooth.
  2. Add the protein powder, oat flour, baking powder, and pumpkin pie spice to the wet ingredients.
  3. Gently stir the dry ingredients into the wet mixture, gradually adding almond milk until a thick but pourable batter forms.
  4. Heat a non-stick skillet over medium-low heat and lightly coat with coconut oil.
  5. Ladle approximately 1/4 cup of batter onto the skillet for each pancake.
  6. Cook for 2 to 3 minutes until small bubbles appear on the surface and the edges are set.
  7. Flip carefully and cook for an additional 2 minutes until golden brown and cooked through.
  8. Serve immediately with optional toppings such as Greek yogurt or sugar-free syrup.