pumpkin protein pancakes

Healthy Pumpkin Protein Pancakes are an easy, gluten free breakfast. Made with only 10 basic ingredients, these pancakes are great for meal prepping!

Pumpkin Protein Pancakes

old fashioned oats (gluten free if necessary)

NOW® Sports Creamy Vanilla Egg White Protein Powder

baking powder

baking soda

cinnamon

nutmeg

ginger

pumpkin puree

almond milk

maple syrup

Optional Toppings: maple syrup, pecans, nut butter, jam

Pulse oats in blender to form a flour like consistency. Add in protein powder, baking powder, and spices. Pulse to combine.

Add in pumpkin puree, milk, and maple syrup. Blend until combined.

Heat a greased griddle or pan to medium/high heat. Pour pancake batter in ¼ cup increments into the pan. Cook for 3-4 minutes on each side, flip + cook for an additional 3-4 minutes.

Serve with maple syrup, pecans, or nut butter of choice!

These pumpkin protein pancakes are packed with delicious ingredients to make a healthy and satisfying fall breakfast! They are super easy - you throw everything into a blender to create the most incredible protein pancakes!

eggs

oats

scoop collagen peptides powder

honey

cloves

cardamom

salt

milk ((I like cashew milk! or coconut milk!))

dark chocolate chunks, (if desired)

almonds, (for garnish)

Heat a large nonstick skillet or griddle over medium to medium-high heat.

To a blender, add eggs, pumpkin, oats, collagen, honey, baking powder, spices, salt and milk. Blend until pureed and smooth.

To make the pancakes, you can add coconut oil or butter to the skillet if you want that crispness! You can pour the batter directly from the blender or scoop it out into a 1/4 cup measure for more uniform pancakes. Once you pour the batter into the hot skillet, take a spoon and slightly smooth it out into a larger circle if it seems thick. Add a sprinkling of dark chocolate chunks into the batter if you wish!

Cook the pancakes until bubbles form and the batter becomes more opaque, about 2 to 3 minutes - then flip and cook once more for 2 to 3 minutes. You'll want to cook the opposite side a bit longer than you would traditional pancakes- these are more dense.

Serve with syrup and a sprinkle of almonds annnnd maybe more chocolate. This will make about 8 pancakes!

Grain free and gluten free Paleo Pumpkin Protein Pancakes made with pumpkin, eggs, flour, spices, and collagen. They make an easy and healthy protein packed breakfast or perfect post-workout meal for fall!

Paleo Pumpkin Protein Pancakes

pumpkin (122 grams)

coconut flour

tapioca flour

serving Vital Proteins Collagen Peptides ((2 scoops/20 gramsrams))

pumpkin pie spice

avocado oil

maple syrup, honey, coconut butter, nut butter, chopped nuts, cinnamon...

Add pumpkin and eggs to a medium sized mixing bowl. Whisk until combined. Add the coconut flour, tapioca flour, collagen, pumpkin pie spice, and baking soda and whisk again until well combined. Let sit for 5 minutes.

Melt oil or butter/ghee in a large nonstick skillet or griddle over medium-low heat. Add about 1/4 cup of batter to the pan, forming pancakes. Cook for 2-3 minutes, then flip over and cook for another 2-3 minutes until fluffy and cooked through. Repeat with remaining batter. The batter will not bubble like your typical pancakes, so just make sure you watch them and flip after a few minutes and cook all the way through.

Serve with your favorite toppings and enjoy!

These came out wonderfully. Substituted my regular plant protein for the collagen protein as I didn’t have any and the result was delicious. Thank you.

These are great! Made em with walnuts &amp; my kiddos even enjoyed them! 💃🏼

These are seriously the best paleo pancakes. Simple ingredients and came out so fluffy. My 3 year old devoured them as well. Perfect fall breakfast.

https://www.youtube.com/watch?v=dAuxz3Zo0a8

These Paleo Pumpkin Protein Pancakes are full of protein, carbs, and a little healthy fat, making them the perfect post-workout breakfast for fall!

These pumpkin protein pancakes are thick and fluffy and perfect to use up leftover pumpkin. Watch the video below to see how I make it in my kitchen!

Fluffy Pumpkin Protein Pancakes

vanilla protein powder

almond milk (* see notes)

coconut oil (melted)

In a high-speed blender or food processor, add the rolled oats, baking powder, protein powder, pumpkin puree, melted coconut oil, and milk, and blend until a smooth batter remains. If the batter is too thin, add more oats, one tablespoon at a time, and blend until it&#39;s thick. If it&#39;s too thick, add milk, one tablespoon at a time, until it&#39;s smoother.

Let the pancake batter sit in the blender for 5 minutes.

Spray oil in a non-stick pan or skillet and place over medium heat. Once hot, drop spoonfuls of the pancake batter onto the pan and cover it immediately. Cook for 2-3 minutes before flipping and cooking for another minute.

Remove the pancakes from the pan. Repeat the process until all the batter is used up.

I'm already excited for pumpkin season and I this is my go to for pancakes.

Love these pancakes! I substituted oat flour for the coconut flour, used Golden monk fruit (adds to the Fall flavors), and made 3 servings (meal planning y’know?). Thanks for such a yummy recipe!

https://content.jwplatform.com/videos/ctvBS7tf.mp4

My pumpkin protein pancakes need just six ingredients and come out soft, thick, and SO fluffy. Over 48 grams of protein for the entire serving.

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Pumpkin Protein Pancakes

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Top 4 pumpkin protein pancakes recipes from across the web

The most viewed pumpkin protein pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Protein Pancakes

Pumpkin Protein Pancakes

Paleo Pumpkin Protein Pancakes

Fluffy Pumpkin Protein Pancakes

The most viewed pumpkin protein pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine