Pumpkin Protein Pancakes (Fluffy + Healthy)
Pumpkin protein pancakes are the perfect cozy fall breakfast - fluffy, sweet, and packed with protein to keep you satisfied all morning long! With warm pumpkin spice flavors and a boost from whey protein powder, they’re a seasonal favorite in my house that tastes indulgent while still being nourishing.
Servings: 3 servings - 4 pancakes each
Ingredients
- 4 eggs
- 1 cup pumpkin puree
- 1 cup oat flour
- 1/4 cup vanilla whey protein powder I used this one
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 sea salt
- Avocado oil or your favorite cooking oil, for pan frying
Cinnamon Maple Butter (Optional)
- 1/2 cup unsalted butter at room temperature
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
Instructions
- If you are making the cinnamon maple butter, add all ingredients to a bowl and use a stand mixer or a hand mixer to whip together until light and fluffy - about 5 minutes. Set aside at room temperature.1/2 cup unsalted butter, 2 tbsp maple syrup, 1 tsp cinnamon, 1/2 tsp vanilla extract, 1/8 tsp sea salt
- In a large mixing bowl, combine eggs and pumpkin puree and whisk together.4 eggs, 1 cup pumpkin puree
- Add oat flour, vanilla protein powder, pumpkin pie spice, baking powder, and sea salt. Stir until just combined. You can whisk in a bit more flour if you prefer thicker pancakes.1 cup oat flour, 1/4 cup vanilla whey protein powder, 2 tsp pumpkin pie spice, 1 tsp baking powder, 1/4 sea salt
- Heat a thin layer of avocado oil in a large nonstick skillet over medium heat. Scoop the batter into the pan, using 3-4 tbsp for each pancake. Cook about 3 minutes per side until browned and cooked through.Avocado oil
- Serve with cinnamon maple butter, if using, and any other toppings of your choice!
Notes
- If the batter looks too thick, whisk in a splash of milk for smoother pancakes. Too thin? Sprinkle in a little more oat flour until it’s scoopable.
- Keep pancakes fluffy by resisting the urge to press them down with your spatula, let them rise naturally in the pan.
- Leftovers can be kept in the fridge in an airtight container for up to 4 days. For longer storage, freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
Nutrition
Serving: 1serving - 4 pancakes per serving | Calories: 314kcal | Carbohydrates: 35g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 233mg | Sodium: 110mg | Potassium: 501mg | Fiber: 5g | Sugar: 4g | Vitamin A: 13054IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 5mg