4-Ingredient Pumpkin Protein Pancakes

These pumpkin protein pancakes need just 4 ingredients and come out soft, thick, and SO fluffy. Over 12 grams of protein per serving.

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 5

Total Time 6

Servings servings

Calories 145kcal

In a high speed blender, add the rolled oats, protein powder, pumpkin puree, and milk, and blend until a smooth batter remains. If the batter is too thin, add more oats. If it is too thick, add more milk.
Transfer the pancake batter into a bowl and let it sit for 5 minutes, to thicken.
Spray oil in a non-stick pan and place over medium heat. Once hot, drop spoonfuls of the pancake batter in the pan and cover immediately. Cook for 2-3 minutes, before flipping and cooking for a further minute or two.
Remove the pancakes off the pan. Repeat the process until all the batter is used up.

Optional ingredients: Cinnamon and maple syrup.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.

TO FREEZE: Place the cooked and cooled pancakes in a ziplock bag and store them in the freezer for up to 6 months.

TO REHEAT: Microwave pancakes for 20-30 seconds.