These pumpkin protein pancakes are wonderful for the fall season and each dish has more than 12 grams of protein. Pumpkin puree, oats, eggs, and Greek yogurt are some of the nutritious components that go into the making of these ridiculously airy muffins.
Ingredients for Pumpkin Protein Pancakes
|pumpkin puree||¼ cup|
|Greek yogurt||½ cup|
|almond milk||⅔ cup|
|maple syrup||2 tbsp|
|vanilla extract||1 ½ tsp|
|rolled oats||2 cup|
|baking powder||2 tsp|
|pumpkin pie spice||1 ½ tbsp|
Preparation for Pumpkin Protein Pancakes
- Put all of the ingredients into the blender, then turn it up to high and mix for about 20 to 30 seconds, or until everything is well incorporated. Allow the batter to rest for five to eight minutes (to thicken).
- In the meanwhile, heat a big pan that doesn’t stick on medium heat.
- Butter or coat the pan with non-stick spray lightly before using. Pour between a quarter and a third of a cup of the batter into the heated pan (sprinkle chocolate chips on top if desired).
- Cook for around one to two minutes, until the edges become crisp and the center becomes firm.
- As a result of the higher density of oat flour compared to all-purpose flour, the surface of the pancakes will not produce as many bubbles.
- To determine whether or not they are ready to be flipped, use a spatula to raise them carefully and look to see whether the bottoms are beginning to brown.
- After approximately a minute of cooking on the other side, turn the chicken over carefully. Be careful not to overcook them.
- Immediately drizzle with maple syrup, then serve and enjoy!
You might also love to try Chicken Poppers Recipe
I will never suggest a product unless I really like it and actually use it myself. I have a strong addiction to pancakes, and I think they are a terrific choice for a breakfast that is both well-balanced and good for you.
I would rate it 4 out of 5. If you use this recipe, please leave a remark and rate it at the bottom of this page. Definitely a must try dish.