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Pumpkin Protein Pancakes Recipe

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Start your day with healthy pumpkin protein pancakes, packed with flavor and nutrients. Made with pumpkin puree, vanilla protein powder, oats, and Greek yogurt, these pancakes are both satisfying and nutritious. Customize the recipe with lighter options like egg whites and low-fat Greek yogurt for a low-calorie, high-protein breakfast. Perfect for a fall morning or any time you crave a wholesome, delicious meal.

Ingredients

  • Pumpkin Puree: Canned pumpkin, for moisture and rich flavor (ensure it's pure pumpkin, not pumpkin pie filling).
  • Protein Powder: Vanilla-flavored, or your preferred flavor, to boost protein content.
  • Eggs: For binding and additional protein.
  • Oats or Oat Flour: Provides structure and fiber; blend rolled oats to make oat flour if needed.
  • Greek Yogurt or Cottage Cheese: Adds creaminess and extra protein.
  • Milk or Almond Milk: To thin the batter to the right consistency.
  • Pumpkin Pie Spice: Blend of cinnamon, nutmeg, ginger, and cloves for classic fall flavor.
  • Baking Powder: Helps the pancakes rise and become fluffy.
  • Maple Syrup or Honey (Optional): For natural sweetness.
  • Vanilla Extract: Enhances the flavor.
  • Coconut Oil or Butter: For greasing the pan.
  • Substitutions:
    • Egg Whites: Replace whole eggs with egg whites for fewer calories and less fat.
    • Low-Fat Greek Yogurt: Use low-fat or non-fat Greek yogurt to reduce calories.
    • Stevia or Monk Fruit Sweetener: Replace maple syrup or honey with a zero-calorie sweetener.
    • Water or Unsweetened Almond Milk: Use water or unsweetened almond milk instead of regular milk to cut calories.

Instructions

  • Prepare Dry Ingredients: In a large bowl, mix oats or oat flour, protein powder, pumpkin pie spice, and baking powder.
  • Combine Wet Ingredients: In a separate bowl, whisk together pumpkin puree, eggs, Greek yogurt, milk, maple syrup or honey (if using), and vanilla extract until smooth.
  • Mix Batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If the batter is too thick, add more milk to reach your desired consistency.
  • Heat the Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
  • Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
  • Serve: Serve warm with your favorite toppings like fresh fruit, a drizzle of maple syrup, or a sprinkle of cinnamon.

Notes

  • Adjust Sweetness: Taste the batter and adjust sweetness with more maple syrup, honey, or a zero-calorie sweetener if needed.
  • Make Ahead: The batter can be made ahead of time and stored in the refrigerator for up to 2 days.
  • Extra Protein: Add a scoop of your favorite protein powder to the batter for even more protein.

Nutrition

Find it online: https://janarecipes.com/pumpkin-protein-pancakes-recipe/