Pumpkin Protein Pancakes
These fluffy, high-protein oatmeal pumpkin pancakes are the perfect protein-packed Fall breakfast! With over 12 grams of protein per serving, they are made in a blender with wholesome ingredients like pumpkin puree, oats, and eggs!
PREP TIME
10 minutes
COOK TIME
15 minutes
INGREDIENTS
10
Serves: 4
Ingredients
- 2 cups2 cups2 cups Gluten Free Rolled Oats
- 2 tsp2 tsp2 tsp Baking Powder
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice
- 2 whole2 whole2 whole Eggs
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt
- 0.25 cup0.25 cup0.25 cup Pumpkin Purée
- 0.5 cup0.5 cup0.5 cup Almond Milk
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 0.333 cup0.333 cup0.333 cup Semi-Sweet Mini Chocolate Chips, optional
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add all ingredients except for chocolate chips to a blender.
- Blend on high until smooth.
- Heat a skillet over medium heat and spray with cooking spray.
- Cook 1/4 cup of batter at a time and sprinkle on chocolate chips, if using.
- Cook for 2 minutes, then flip. Repeat with remaining batter.
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About This Recipe
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Breakfast Coconut Free Gluten Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 363 |
| Fat: | 12 g |
| Carbohydrates: | 56 g |
| Protein: | 11 g |
| Cholesterol: | 4 g |
| Sodium: | 353 mg |
| Fiber: | 7 g |
| Sugars: | 17 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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