After taking a break for a few months to find ourselves and evaluate our relationship, I’m pleased to report that, thanks to this easy recipe for the Healthiest Pumpkin Oat Protein Pancakes, pumpkin and I are going steady again.
Yep, that’s right. Pumpkin is the ultimate fall flavor (one I adore) and added to my oat protein pancake batter, this breakfast almost tastes like dessert. I’d say it’s the perfect meal to kick off the fall season!
Being a girl who loves pumpkin year round and doesn’t believe that pumpkin only needs to be celebrated in the fall, I wanted to bake up a pumpkin breakfast to satisfy my pancake craving I’m always having. Pumpkin pancakes are one of those foods that are near perfection for me. Throw a little dab of butter or almond butter on top, definitely add some pancake syrup and you have the perfect breakfast (or dinner!). These pancakes are fluffy, moist and have a delicious flavor of pumpkin and spices to take them to that next level. Pumpkin pancakes, I love you.
Not only are these pancakes delicious and packed with pumpkin flavor, they’re so easy to make, requiring just about 15 minutes and your handy dandy blender or food processor. Simply throw everything into a blender and then pour it into a pan or on a griddle. Yep, this is a recipe you’re going to want to hold onto this fall!
There’s nothing better than waking up to the smell of cinnamon-y pumpkin deliciousness then sitting down to a warm stack, fresh off the skillet.
Mmm…that’s fall breakfast perfection right there. I hope you get a chance to enjoy a stack of these warm pumpkin pancakes! You’ll love them! They’re:
And everything a pancake should be
If you try this recipe, let us all know how it goes! Leave a comment and don’t forget to tag a photo #kimscravings on Instagram so we can see what you come up with. Enjoy, friends!
Tender, spiced protein pumpkin pancakes that can be whipped up in the blender. Healthy, simple and perfect for chilly fall mornings.
- 1/3 cup (27g) oats
- 1/2 scoop (13g) protein powder (I like IdealLean Caramel Mocha)
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon or pumpkin pie spice
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/3 cup egg whites from a carton
- 1/2 cup pumpkin purée*
- Optional: stevia, splash vanilla, pancake syrup, maple syrup, butter, fresh fruit
- Preheat large skillet or griddle and spray with cooking spray.
Grind oats, protein powder, baking soda, baking powder, spices and stevia (if using) in the blender until it’s flour-like.
Add, to the blender, egg whites and pumpkin and blend for a few seconds.
Pour batter onto preheated griddle to make 4 pancakes; cook for about 5 minutes and until golden brown. Flip and continue to cook about 3 more minutes and until both sides are golden brown.
Serve immediately topped with your favorites and enjoy!
*If you're not feeling pumpkin, you can easily substitute 1/2 medium (60g) banana for the pumpkin. **I serve my pancakes with Walden Farms Pancake Syrup. It's sugar and calorie free. ***This recipe makes 4 good-sized pancakes that's filling for one adult. If you're making other breakfast foods or you're serving children, this could work as two servings. ****Please note that nutritional information was calculated using IdealLean protein and depending on the brand of protein used, information could vary.
Do you love pancakes as much as I do? Try some of my other favorites!
Flourless Pumpkin Protein Pancakes – These are similar pancakes, but without the oats. They are less fluffy, have less carbs and calories and only make 3 pancakes.
Flourless Pumpkin Pancakes – These are really basic, just pumpkin, eggs and some spices.
Fluffy Gluten-Free Yogurt Pancakes – My all time favorite pancake recipe, made with gluten-free flour and yogurt.
Something to think about….
Are you excited for pumpkin too? What’s your favorite way to enjoy this yummy fruit?