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Pumpkin Protein Pancakes

Delicious Pumpkin Protein Pancakes For a Cozy Breakfast

These Pumpkin Protein Pancakes are a high-protein powerhouse, perfect for a nutritious breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large Eggs Substitute with 1 tablespoon flaxseed meal + 2.5 tablespoons water per egg for vegan alternative.
  • 1 cup Pumpkin Puree Fresh pumpkin can be used if cooked and pureed.
  • 1 cup Old-Fashioned Rolled Oats Use quick oats for a smoother texture if preferred.
  • 1/2 cup Collagen Peptides Powder Can be replaced with whey or plant-based protein powder.
  • 2 tablespoons Honey Maple syrup or agave can be used as substitutes.
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Cinnamon Substitute with pumpkin pie spice for a stronger flavor.
  • 1/4 teaspoon Ground Cloves Optional.
  • 1/4 teaspoon Cardamom Optional.
  • 1/4 teaspoon Salt
  • 3/4 cup Milk (Cashew or Coconut) Any non-dairy milk can be used.
For Optional Add-Ins
  • 1/2 cup Dark Chocolate Chunks Optional.
  • 1/4 cup Sliced Almonds For garnish.
For Topping
  • to taste Maple Syrup or Honey Sweet topping to elevate the pancakes.

Equipment

  • blender
  • Nonstick Skillet

Method
 

Step-by-Step Instructions
  1. Preheat a nonstick skillet or griddle over medium to medium-high heat.
  2. In a blender, combine eggs, pumpkin puree, rolled oats, collagen peptides powder, honey, baking powder, cinnamon, ground cloves, cardamom, salt, and milk. Blend until completely smooth.
  3. Optionally, grease the skillet with coconut oil or butter to prevent sticking.
  4. Pour the pancake batter onto the skillet to form circles.
  5. Cook for 2-3 minutes or until bubbles form on the surface.
  6. Flip and cook for another 2-3 minutes until golden brown.
  7. Serve warm, garnished with sliced almonds and drizzled with maple syrup or honey.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 15gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

For left over pancakes, store them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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