High Protein Pumpkin Pancakes
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: High Protein, Vegetarian
Ingredients
Scale
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup Greek yogurt, plain and non-fat
- 1 scoop (approx. 30g) vanilla whey or plant-based protein powder
- 1/2 cup oat flour (blended rolled oats)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 cup unsweetened almond milk (as needed for consistency)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium mixing bowl, combine the pumpkin puree, eggs, Greek yogurt, and vanilla extract. Whisk these together until the mixture is smooth and the eggs are fully incorporated. The pumpkin and yogurt provide the moisture needed for a tender crumb.
- Add the oat flour, protein powder, pumpkin pie spice, baking powder, and a pinch of salt to the wet mixture. Stir gently with a spatula or whisk until just combined. If the batter seems too thick, add the almond milk one tablespoon at a time until it reaches a pourable but thick consistency.
- Place a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with a small amount of coconut oil or non-stick cooking spray. It is important to keep the heat at a medium-low setting to ensure the pancakes cook through without burning the outside.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to lightly spread the batter into a circle. Cook for about 3 to 4 minutes on the first side. You will know they are ready to flip when small bubbles form on the edges and the bottom is golden brown.
- Carefully flip the pancakes using a wide spatula. Cook for an additional 2 to 3 minutes on the second side until they are cooked through and springy to the touch. Remove them from the pan and repeat with the remaining batter.
Find it online: https://www.yucolor.com/breakfast/high-protein-pumpkin-pancakes/