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Protein Pumpkin Pancake

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Protein Pumpkin Pancakes are fluffy, high-protein pancakes flavored with warm pumpkin spices and made with wholesome ingredients. Perfect for a healthy breakfast or post-workout meal, they’re satisfying, naturally sweetened, and easy to make.

Ingredients

  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 2 large eggs
  • 1 scoop vanilla protein powder (whey or plant-based)
  • 1/2 cup oat flour or rolled oats
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 cup milk of choice (almond, dairy, oat, etc.)
  • 1–2 tsp maple syrup or honey (optional, to taste)
  • Coconut oil or butter (for cooking)

Instructions

  1. In a blender or mixing bowl, combine pumpkin purée, eggs, milk, and maple syrup or honey (if using).
  2. Add oat flour, protein powder, baking powder, pumpkin pie spice, and cinnamon. Blend or whisk until smooth.
  3. Let the batter rest for 2–3 minutes to thicken slightly.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
  5. Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface.
  6. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
  7. Serve warm with toppings like Greek yogurt, nut butter, or fresh fruit.

Notes

  • Let the batter rest to thicken for better texture.
  • Use gluten-free oats for a gluten-free version.
  • To make vegan, use flax eggs and plant-based milk and protein powder.
  • Freeze cooked pancakes between parchment layers for up to 2 months.
  • Reheat in a toaster or skillet for a crispier texture.

Nutrition

Find it online: https://thefamilycooking.com/protein-pumpkin-pancake/