Print

Pumpkin Protein Pancakes with Oat Flour

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These fluffy Pumpkin Protein Pancakes are made with oat flour, pumpkin puree, and cozy fall spices for a nourishing, high-protein breakfast. Perfect for busy mornings or meal prep for the week!

Ingredients

Scale
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 3/4 cup low fat milk (or non-dairy milk alternative)
  • 2 teaspoons maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 cup oat flour
  • 1 scoop vanilla protein powder (I used this one)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛  teaspoon ground cloves
  • Pinch of salt
  • Nonstick oil spray

Instructions

  1. In a large mixing bowl, mix together the pumpkin puree, eggs, milk, maple syrup and vanilla extract.
  2. Add in the oat flour, protein powder, baking powder, cinnamon, nutmeg, cloves, and salt. Mix until just combined. 
  3. Heat a large skillet over medium heat. When the pan is hot, spray with nonstick oil spray.
  4. Pour ¼ cup of the batter into the pan. Repeat, leaving enough space in the pan to flip the pancakes. After 3 minutes, carefully flip the pancakes and flatten with the spatula. Let finish cooking for another 2-3 minutes. Repeat until all the batter has been used. Enjoy warm!

Notes

*To make oat flour, blend rolled oats in a high-speed blender or food processor until flour-like consistency forms.

Find it online: https://chelseyamernutrition.com/pumpkin-protein-pancakes-with-oat-flour/