why make this recipe
Pumpkin Protein Pancakes are a delicious and nutritious way to start your day. They are packed with protein from the protein powder and healthy carbs from the oat flour and pumpkin puree. These pancakes are not only tasty but also give you energy to power through your morning. Plus, they have the delightful flavors of fall, thanks to the pumpkin and warming spices. Whether you’re a fitness enthusiast or just want a comforting breakfast, these pancakes hit the spot!
how to make Pumpkin Protein Pancakes
Ingredients :
Dry Ingredients:
- 1 cup Oat Flour (100g)
- 2 scoops Vanilla or Unflavored Protein Powder (approx. 60g)
- 2 teaspoons Baking Powder
- 1 tablespoon Pumpkin Pie Spice
- ½ teaspoon Ground Cinnamon (for extra spice)
- ¼ teaspoon Salt
Wet Ingredients:
- 1 cup Pumpkin Puree (245g) (canned, not pumpkin pie filling)
- 2 large Eggs
- ¾ cup Unsweetened Almond Milk (or milk of your choice)
- 2 tablespoons Maple Syrup (or liquid sweetener of your choice)
- 1 teaspoon Vanilla Extract
For Cooking:
- 1-2 teaspoons Coconut Oil, butter, or cooking spray for the griddle
Directions :
Step 1: Combine the Dry Ingredients
In a large mixing bowl, add the oat flour, protein powder, baking powder, pumpkin pie spice, cinnamon, and salt. Use a whisk to mix these ingredients well. This step is vital to ensure everything rises evenly and tastes great!
Step 2: Combine the Wet Ingredients
In another bowl, crack the two eggs and whisk them. Add the pumpkin puree, almond milk, maple syrup, and vanilla extract. Mix everything together until it’s smooth and a bright orange color.
Step 3: Marry the Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together with a spatula or wooden spoon. Be careful not to overmix; a few lumps are okay. If the batter is too thick, add a little more milk until it’s the right consistency. Let it rest for 5-10 minutes for the best texture.
Step 4: Prepare the Griddle and Cook
Heat a large non-stick skillet or griddle over medium-low heat. Add your coconut oil or butter. Wait until it’s melted and shimmering before cooking.
Step 5: Cook the Pancakes
Pour about ¼ cup of the batter onto the preheated griddle for each pancake. Cook for 2-4 minutes until bubbles form on top and the edges look dry.
Step 6: Flip and Finish
Carefully flip the pancake with a spatula. Cook for another 2-3 minutes until golden brown and cooked through. The pancake should feel springy when you press it gently.
Step 7: Serve and Enjoy!
Transfer the pancakes to a plate. Keep them warm in a 200°F (95°C) oven while you cook the rest. Serve immediately with your favorite toppings!
how to serve Pumpkin Protein Pancakes
Serve your Pumpkin Protein Pancakes warm, topped with maple syrup, fresh fruit, or a dollop of yogurt. You can also sprinkle some nuts or seeds on top for added crunch and nutrition. They make a great breakfast or a filling snack any time of the day!
how to store Pumpkin Protein Pancakes
If you have leftover pancakes, let them cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze them! Layer the pancakes with parchment paper in a freezer-safe bag and store them for up to 2 months. Just reheat them in the toaster or microwave before serving.
tips to make Pumpkin Protein Pancakes
- Use fresh pumpkin puree for a fresher taste, but canned puree works well too.
- If the batter is too thick, add a bit more milk slowly until you find the right texture.
- Experiment with different protein powders to find your favorite flavor combination!
- For extra flavor, you can add chocolate chips or nuts into the batter before cooking.
variation
You can easily customize this recipe by adding ingredients like chocolate chips, walnuts, or even shredded coconut. For a different flavor, try using different spices like nutmeg or ginger. The pancakes can also be made vegan by substituting eggs with flax eggs or applesauce.
FAQs
1. Can I use regular flour instead of oat flour?
Yes, you can use all-purpose flour, but keep in mind that this may change the texture and nutrition of the pancakes.
2. Is there a way to make these pancakes gluten-free?
Yes! Just make sure to use certified gluten-free oat flour and check that your protein powder is also gluten-free.
3. Can I make a larger batch and freeze the pancakes?
Absolutely! Just follow the storage instructions above to freeze them. They reheat well and make for a quick breakfast option on busy mornings.