Craving a cozy, healthy breakfast that feels like a treat? These Healthy Pumpkin Protein Pancakes are fluffy, packed with nutrients, and unbelievably easy to make. They’re perfect for a quick weekday boost or a relaxed weekend brunch.
Key Ingredients & Substitutions:
- Protein Powder: Vanilla or unflavored whey or plant-based protein works best.
- Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling.
- Oat Flour: You can make your own by blending rolled oats until fine. All-purpose flour or whole wheat flour can also work.
- Maple Syrup: Honey or agave nectar are good alternatives.
- Milk: Any milk you prefer – dairy, almond, oat, or soy.
Ingredients:
Main:
* 1/2 cup oat flour
* 1/4 cup protein powder (vanilla or unflavored)
* 1 teaspoon baking powder
* 1/2 teaspoon pumpkin pie spice
* Pinch of salt
* 1/2 cup milk
* 1/4 cup pumpkin puree
* 1 tablespoon maple syrup
* 1 large egg
* 1/2 teaspoon vanilla extract
Optional Toppings:
* Extra maple syrup
* Chopped nuts
* Greek yogurt
* Fresh fruit
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 2
- Calories per serving: Approximately 350-400 (varies with protein powder and toppings)
- Tools Needed: Mixing bowls, whisk, non-stick skillet or griddle, spatula.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the oat flour, protein powder, baking powder, pumpkin pie spice, and salt. Make sure there are no lumps for the best pancake texture.
2. Combine Wet Ingredients:
In a separate smaller bowl, whisk together the milk, pumpkin puree, maple syrup, egg, and vanilla extract until smooth. This ensures an even blend for your pumpkin protein pancakes.
3. Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. A few small lumps are okay – do not overmix, as this can lead to tough pancakes.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease if needed. Pour about 1/4 cup of batter per pancake onto the hot surface.
5. Flip and Finish:
Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface before flipping. The cooking time for these pumpkin protein pancakes will depend on your stove. Serve immediately with your favorite toppings!
Storage Instructions:
Leftover Healthy Pumpkin Protein Pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a microwave, toaster oven, or on a skillet until heated through. They also freeze well for up to a month!
Frequently Asked Questions (FAQ):
Can I make these Healthy Pumpkin Protein Pancakes gluten-free?
Yes! Oat flour is naturally gluten-free, but ensure your protein powder and any other ingredients are certified gluten-free if you have an allergy.
What if I don’t have pumpkin pie spice?
You can make your own by combining cinnamon, ginger, nutmeg, and a tiny pinch of cloves.
Can I use a different type of flour?
Yes, while oat flour is recommended for texture and nutrition, you can use whole wheat flour or all-purpose flour. The texture might vary slightly.
How do I prevent my pancakes from sticking?
Ensure your skillet is properly heated and lightly greased. A good non-stick pan is also key.
Can I prepare the batter ahead of time?
You can mix the dry ingredients the night before. For the best fluffy pumpkin protein pancakes, I recommend mixing the wet and dry ingredients right before cooking.
Are these pumpkin protein pancakes suitable for meal prep?
Absolutely! Cook a larger batch, let them cool completely, and then store them in the fridge or freezer for quick breakfasts throughout the week.