Pumpkin Protein Pancakes
Pumpkin protein pancakes are healthy, tasty, and made in a blender so cleanup is a breeze! No sugar added, either!
Most of the time when you think about pancakes you envision a Saturday morning with mixing bowls and the griddle pulled out. I am going against the rules and making these babies in a blender, so there’s hardly any cleanup!
I love making a big batch of pumpkin pancakes to freeze for later! They are much healthier than the store bought version, and you can make them once and keep on eating them.
Kids love these too even though they have no sugar added! They are dairy free, gluten free, and naturally sweetened by using a ripe banana! Speaking of kids, here are some breakfast ideas for 1 year olds that are healthy and simple along with a few toddler snacks that are great to keep on hand.
More of My Favorite Pancake Recipes:
- Chocolate Chip Blender Protein Pancakes
- Best Gluten Free Pancakes (Dairy Free)
- Healthy 2 Ingredient Pancakes with Apple Cinnamon Syrup
Ingredients Needed
Oat Flour – You can make your own or use storebought.
Quick cooking oats – to keep these pancakes gluten-free be sure to check the label. Also, do not swap the oats for steel cut. It will change the texture of the pancakes.
Banana – it’s best to use ripe bananas to add more natural sweetness since these pancakes have no sugar added
pumpkin puree – do not substitute for pumpkin pie filling, it’s not the same.
egg whites – gives an extra protein boost! Be sure to make my Egg White Protein Oatmeal if you need more high-protein breakfast ideas.
vanilla protein powder – my favorite brand is Orgain! It’s delicious, organic, healthy, and vegan friendly. If using an unflavored protein powder you will most likely want to add a granulated sweetener of some sort. These pancakes have no sugar added and get their sweetness from the protein and banana.
cinnamon
pumpkin pie spice
baking powder – make sure your baking powder has not expired, or else you will end up with flat pancakes!
salt
unsweetened almond milk
How to Make Pumpkin Protein Pancakes
Add all the pancake ingredients to a blender in the order they are listed.
Blend until the batter is smooth and scrape down the sides as needed.
Allow the batter to rest for 5 minutes. This helps to thicken it up.
Pour ¼ cup batter for each pancake in a hot skillet and cook for 3-4 minutes on each side.
Tips for Making and Storing
- Once the batter begins to bubble, it’s time to flip!
- These are best when eaten immediately versus refrigerating them. If you do want to store them for later, wait until they have cooled and transfer to a bag, then freeze.
- To reheat frozen pancakes you can microwave them or pop them in the toaster on a low setting.
Use the leftover pumpkin puree to make:
- Pumpkin Chocolate Chip Snack Cake (5 Ingredients)
- 5 Ingredient Pumpkin Bread (Vegan)
- No Bake Pumpkin Cookies
- Pumpkin Banana Muffins
- Pumpkin Almond Flour Cookies {Vegan}
- Gluten Free Greek Yogurt Pumpkin Muffins
Pancake Serving Ideas
While these flapjacks are delicious by themselves, here are some popular ways to serve them.
- Top with honey or maple syrup
- Add a dollop of whipped cream or Greek yogurt
- Drizzle with your favorite nut or seed butter
- Add a little crunch with nuts or pepitas
- Serve with fresh fruit
More Delicious High-Protein Breakfast Recipes:
- Protein Granola
- Banana Protein Muffins
- Birthday Cake Protein Bars
- Peanut Butter Protein Muffins – gluten and dairy free
- Chocolate Chip Protein Banana Bread (One Bowl)
- Blueberry Protein Muffins
- 17 of the BEST Dairy Free Protein Shakes
- Egg White Oatmeal – High protein! (Microwave)
Pumpkin Protein Pancakes
Ingredients
- 1 Cup Oat flour
- 1 Cup Quick cooking oats
- 1/2 medium banana
- ¼ cup pumpkin puree
- 1/2 cup egg whites
- 1/2 cup vanilla protein powder*
- 1/2 tsp cinnamon
- ½ tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsweetened almond milk
Instructions
- In a blender, add all ingredients in order as listed.
- Blend until completely smooth.
- Scrape down sides as needed.
- Let the batter rest for 5 minutes to allow it to thicken.
- Turn your skillet to medium heat. Pour batter onto a heated pan (~¼ cup per pancake) and cook for 3-4 minutes on one side. Flip and cook another 3-4 minutes.
- Serve immediately or freeze for later and enjoy!
