Pumpkin Protein Pancakes

These ultra-fluffy oatmeal pumpkin protein pancakes are perfect for Fall and have over 12 grams of protein per serving. They're made in a blender with healthy ingredients like pumpkin puree, oats, eggs, and Greek yogurt. An easy gluten-free breakfast!

5 from 16 votes

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Prep Time 10

Cook Time 10

Total Time 20

Serving servings

Ingredients

2 large eggs
¼ cup pumpkin puree, not pumpkin pie filling!
½ cup Greek yogurt, 2% or 5% plain or vanilla (0% works too)
⅔ cup almond milk or oat milk
2 tbsp pure maple syrup
1 ½ tsp pure vanilla extract
2 cup old-fashion rolled oats
2 tsp baking powder
1 ½ tbsp pumpkin pie spice, (yes tablespoon)
Optional Mix-In: ⅓ cup chocolate chips

Instructions

Add all the ingredients into a blender and blend on high for 20 - 30 seconds until fully combined. Let the batter sit for 5 - 8 minutes (to thicken).
Meanwhile, heat a large nonstick pan over medium heat. Lightly butter or oil the pan with non-stick spray.
Pour about 1/4 – 1/3 cup of batter onto the hot pan (sprinkle chocolate chips on top if desired). Cook for about 1 – 2 minutes until the edges are crisp and firm up. Since oat flour is denser than all-purpose flour, not many bubbles will not form on the tops of the pancakes. To check if they are ready to flip, gently lift with a spatula to see if the bottoms are browning.
Gently flip and cook the other side for about 1 minute. Don’t overcook them
Serve immediately with maple syrup and enjoy!

Notes

Rolled Oats: You can use quick oat 1:1. Do not use steel-cut oats.

Pumpkin Pie Spice: You can make your own pumpkin pie spice by mixing together 3 teaspoons of cinnamon, 2 teaspoons of ginger, 1 teaspoon of ground cloves, and 1 teaspoon of nutmeg. Just make sure you use 1.5 tablespoons.

Storing: If you have leftovers, store the pancakes in an airtight container in the fridge for up to 4 days.

Freezing: Make the pancakes as directed, let them cool, then loosely wrap them in plastic wrap, place them in a freezer-safe bag, and freeze them for up to 3 months.

Reheating: For best results, reheat them in the microwave for 30 – 90 seconds until warm.

Nutrition

Course Breakfast

Cuisine American, Healthy

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