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!
10 minutes
15 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 622 |
| Fat: | 16 g |
| Carbohydrates: | 102 g |
| Protein: | 21 g |
| Cholesterol: | 4 g |
| Sodium: | 353 mg |
| Fiber: | 14 g |
| Sugars: | 17 g |
| Calculated per serving. | |
by Kat Condon
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
Process
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.
Add a Note
My Notes:
About This Recipe
Breakfast Coconut Free Gluten Free Nightshade Free Pescetarian Shellfish Free Vegetarian
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