These pancakes not only celebrate the flavors of fall but also pack a nutritional punch, making them an ideal choice for a protein-rich breakfast or a healthy brunch recipe.
Ingredients
Scale:
1 cup whole wheat flour (or gluten-free flour for a gluten-free option)
1/2 cup rolled oats (use quick oats for a finer texture if desired)
2 tablespoons protein powder (vanilla or unflavored; whey, casein, or plant-based options work well)
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup pumpkin puree (canned or homemade)
1 cup milk (or plant-based milk for vegan pancakes)
2 large eggs (or flax eggs for vegan option)
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
Instructions
In a large bowl, combine the dry ingredients: whole wheat flour, rolled oats, protein powder, baking powder, cinnamon, nutmeg, and salt. Whisk them together until well mixed.
In another bowl, whisk together the pumpkin puree, milk, eggs, maple syrup, and vanilla extract until smooth and well combined.
Gradually pour the wet ingredients into the dry ingredient mixture, stirring gently until just combined.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
Transfer the pancakes to a plate and keep them warm in a low-heat oven while cooking the remaining batter.
Stack your pancakes on a plate, adding toppings of your choice, and serve immediately.
