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- 1 cup rolled oats - 1 ripe banana, mashed - 1 cup pumpkin puree - 2 scoops vanilla protein powder - 1 teaspoon baking powder - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon ground ginger - 1 cup almond milk - 1 tablespoon maple syrup (optional) - Cooking spray or coconut oil The ingredients for pumpkin spice protein pancakes are simple and clean. I love using rolled oats as the base. They add fiber and nutrients. The ripe banana gives natural sweetness and creaminess. Pumpkin puree is loaded with vitamins and adds a rich flavor. I use vanilla protein powder to boost the protein content. This makes the pancakes filling and satisfying. Baking powder helps them rise. The spices—cinnamon, nutmeg, and ginger—bring that cozy autumn vibe. Almond milk keeps the batter light. You can add maple syrup for extra sweetness, but it’s not a must. These pancakes are not just tasty; they are good for you, too. Each serving has a good amount of protein from the protein powder and oats. This helps build muscles and keeps you full longer. Pumpkin, the star of the dish, is full of nutrients. It has vitamin A, which is great for your eyes. It also has fiber, which aids digestion. Each serving of these pancakes has about 250 calories. This makes them a smart choice for breakfast. You get a balanced meal that is high in protein and low in empty calories. Enjoying these pancakes helps you start your day right. Start by placing 1 cup of rolled oats in a blender. Blend them at medium speed. You want a fine, flour-like consistency. This oat flour will be the base for your pancakes. It’s simple and healthy, making them perfect for breakfast. Add the following ingredients to your blender: - 1 ripe banana, mashed - 1 cup pumpkin puree - 2 scoops vanilla protein powder - 1 teaspoon baking powder - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon ground ginger - 1 cup almond milk - 1 tablespoon maple syrup (optional) Blend on high until everything is smooth and creamy. This step ensures the flavors mix well. If the batter feels too thick after resting, add a little more almond milk to reach your desired texture. Preheat a non-stick skillet over medium heat. Lightly grease the skillet with cooking spray or coconut oil. Pour about ¼ cup of batter for each pancake. Leave space between them so they can spread. Cook the pancakes for 3-4 minutes. Look for bubbles to form on the surface. Once you see them, flip the pancakes over. Cook for another 2-3 minutes until they are a lovely golden brown. Repeat this with the remaining batter, adding more oil if needed. Enjoy your warm pancakes stacked high on a plate! To make fluffy pancakes, resting the batter is key. After mixing, let it sit for about 5 minutes. This helps the oats soak up moisture and puff up. If the batter feels too thick when resting, add a splash of almond milk. This will help reach the right consistency for perfect pancakes. To avoid pancakes sticking, use a non-stick skillet and coat it lightly. Cooking spray or coconut oil works great. For pancake size, aim for about ¼ cup of batter per pancake. This size cooks evenly and makes flipping easier. Top your pancakes with delicious flavors. A drizzle of maple syrup or a dollop of whipped cream adds sweetness. You can also sprinkle chopped nuts for a nice crunch. Pair these pancakes with fresh fruit or yogurt for a balanced breakfast. Enjoy the mix of flavors and textures! {{image_4}} You can easily change the protein powder in this recipe. Different types can alter taste and texture. For example, try chocolate protein powder for a dessert vibe. You can also use plant-based protein powder for a vegan option. When it comes to milk, almond milk works great, but you can switch it up. Try oat milk, soy milk, or even coconut milk. Each option adds its own flavor and creaminess. Want to jazz up your pancakes? You can add spices! Consider a pinch of cloves or allspice for extra warmth. You could also try a dash of vanilla extract for a sweet touch. Mix-ins can make these pancakes even more fun. Toss in some chocolate chips or chopped nuts. Walnuts or pecans add a nice crunch. Dried fruit like cranberries or raisins also works well. If you need gluten-free pancakes, use gluten-free rolled oats. They provide the same great taste without the gluten. For a vegan twist, swap the eggs with flaxseed meal or applesauce. You can also omit the protein powder or use a plant-based version. This makes the pancakes light and fluffy while keeping them delicious. To keep your pumpkin spice protein pancakes fresh, store them in the fridge. Place the pancakes in an airtight container. They can last for about three days. If you want to save them for longer, freeze them. Stack the pancakes with parchment paper in between. This will stop them from sticking together. Then, place the stack in a freezer-safe bag. They can stay good for up to three months. When you're ready to enjoy leftover pancakes, reheating them is easy. You can use a microwave, oven, or skillet. For the microwave, heat them for about 30 seconds. Check if they're warm enough. If not, heat in 15-second bursts. For the oven, preheat to 350°F (175°C). Place pancakes on a baking sheet and cover with foil. Heat for about 10-15 minutes. This keeps them warm and fluffy. If you prefer a skillet, use medium heat. Add a little cooking spray or oil to the pan. Heat each pancake for about 1-2 minutes on each side. This method helps keep them crisp. Avoid sogginess by not using too much moisture when reheating. Yes, you can use quick oats. They will work but may change the texture. Quick oats can make the pancakes softer and less chewy. If you choose quick oats, blend them until fine, just like rolled oats. To make these pancakes vegan, simply swap the protein powder. Use a plant-based protein powder. Replace the almond milk with any non-dairy milk. Use a flax egg instead of the banana if you want a different binding agent. You can use other purees like butternut squash or sweet potato. These options will give you a similar flavor and texture. - Butternut squash puree - Sweet potato puree - Applesauce (for a sweeter taste) To make homemade pumpkin puree, roast a small pumpkin. Cut it in half, remove the seeds, and bake it face down at 350°F for about 45 minutes. Once soft, scoop the flesh and blend until smooth. Look for bubbles forming on the surface. This shows that the batter is cooking well. - Bubbles forming on the pancake surface - Edges look set and slightly dry Well-cooked pancakes should be golden brown. They should feel firm but soft to the touch. If they are too dark, reduce the heat. If they are too light, cook a bit longer. This post covers delicious pumpkin pancakes made from simple ingredients. We reviewed each step, from preparing the oat flour to cooking the pancakes. You learned tips to keep pancakes fluffy and flavorful. We also discussed storage methods to enjoy leftovers later. In the end, these pancakes offer nutrition and great taste. Enjoying them can help you eat well while having fun in the kitchen. Happy cooking!

Pumpkin Spice Protein Pancakes

Start your mornings with a delicious twist by making Pumpkin Spice Protein Pancakes! These fluffy pancakes combine rolled oats, pumpkin puree, and banana for a healthy breakfast treat packed with protein. Perfect for busy mornings or cozy weekends, they're easy to whip up and sure to impress. Discover the full recipe now and enjoy a tasty start to your day! Click through to explore how to make these delightful pancakes!
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Ingredients
  

1 cup rolled oats

1 ripe banana, mashed

1 cup pumpkin puree (canned or homemade)

2 scoops vanilla protein powder

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 cup almond milk (or regular milk)

1 tablespoon maple syrup (optional, for added sweetness)

Cooking spray or coconut oil for greasing the pan

Instructions
 

Begin by placing the rolled oats in a blender or food processor. Blend them at medium speed until they achieve a fine, flour-like consistency. This will serve as your pancake base.

    Next, add the mashed banana, pumpkin puree, protein powder, baking powder, ground cinnamon, nutmeg, ginger, almond milk, and maple syrup (if you prefer a sweeter batter) to the blended oats. Process on high until the mixture is smooth and creamy, ensuring all ingredients are well incorporated.

      Once blended, allow the batter to rest for about 5 minutes. This will help the pancakes become fluffier as the oats absorb some moisture. If you find the batter too thick after resting, simply stir in a little more almond milk until you reach your preferred consistency.

        Preheat a non-stick skillet or griddle over medium heat. Lightly coat the cooking surface with cooking spray or a small amount of coconut oil to prevent sticking.

          For each pancake, pour approximately ¼ cup of batter onto the heated skillet. Allow enough space between each pancake for them to spread slightly.

            Cook the pancakes for about 3-4 minutes, or until bubbles begin to appear on the surface. Carefully flip each pancake and cook for an additional 2-3 minutes until they turn a lovely golden brown color.

              Continue this process with the remaining batter, adding more coconut oil or cooking spray to the skillet as necessary to ensure an even cook.

                Serve the warm pancakes stacked high on a plate. Top them with your favorite accompaniments, such as a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of chopped nuts for added crunch.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 3-4