Fluffy Pumpkin Protein Pancakes

These pumpkin protein pancakes are thick and fluffy and perfect to use up leftover pumpkin. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 325kcal

Author Arman Liew

Ingredients

1 1/4 cups rolled oats
1 1/2 teaspoons baking powder
1 cup vanilla protein powder
1/2 cup pumpkin puree
3/4 cup unsweetened almond milk * see notes
2 tablespoons coconut oil melted

Instructions

In a high-speed blender or food processor, add the rolled oats, baking powder, protein powder, pumpkin puree, melted coconut oil, and milk, and blend until a smooth batter remains. If the batter is too thin, add more oats, one tablespoon at a time, and blend until it's thick. If it's too thick, add milk, one tablespoon at a time, until it's smoother.
Let the pancake batter sit in the blender for 5 minutes.
Spray oil in a non-stick pan or skillet and place over medium heat. Once hot, drop spoonfuls of the pancake batter onto the pan and cover it immediately. Cook for 2-3 minutes before flipping and cooking for another minute.
Remove the pancakes from the pan. Repeat the process until all the batter is used up.

Video

Notes

Optional ingredients: Pumpkin pie spice, gingerbread spice, or cinnamon.
Add sweetness: These pancakes rely on the protein powder for sweetness. If you use unflavored protein powder, add some sugar or brown sugar. Or, top with plenty of maple syrup.
Protein powder recommendations: Vanilla casein protein powder or brown rice protein powder is preferred.
Leftovers: Can be stored in the refrigerator, covered, for up to one week.

Nutrition