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–+ servings
Birds eye of pumpkin protein pancakes with whipped cream, slivered almonds and maple syrup.
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4.50 from 2 votes

Easy Protein Pumpkin Pancakes

These Protein Pumpkin Pancakes are my favorite easy, quick AND nutritious breakfast. Perfect for fall mornings, or all year-round!
Prep Time5 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast
Servings: 4 pancakes

Ingredients 

  • ¾ cup oats
  • 3 tablespoon water or milk
  • ¼ cup pumpkin purée
  • ½ teaspoon pumpkin pie spice
  • 2 eggs
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla
  • 2 tablespoon vanilla protein powder optional- can replace with 2 additional tablespoons of oats

Instructions

  • In a high powered blender or food processor combine all ingredients and blend until smooth
  • Once you are ready to cook your pancakes, heat a skillet or griddle over medium heat. To test if the skillet is hot enough, add a drop of water to the pan- if it sizzles on contact with the hot surface it is hot enough! If your surface is not non-stick, lightly brush the cooking surface with melted butter.
  • Using a ¼ cup measuring cup, scoop the batter onto the hot skillet. Cook until small bubbles form on the surface of the pancakes (about 2-3 minutes).
  • Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, brushing with more butter and adjusting the heat as necessary (if your pancakes are browning too deeply, dial down the heat to medium-low).
  • Serve immediately!

Notes

These freeze perfectly in the freezer! Allow them to cool before wrapping individually in tinfoil or add to an airtight ziploc bag.

Nutrition

Serving: 4pancakes | Calories: 131kcal | Carbohydrates: 14g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 161mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2521IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg
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