Ingredients
Scale
- 1/2 cup gluten-free rolled oats
- 1/2 cup pumpkin puree
- 1/2 cup milk (dairy or non-dairy)
- 1 scoop vanilla protein powder
- 1 egg
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1 tablespoon maple syrup (optional)
Instructions
- Step 1: Combine all ingredients (oats, pumpkin puree, milk, protein powder, egg, pumpkin pie spice, baking powder, and maple syrup if using) in a blender.
- Step 2: Blend until the batter is smooth and well combined. Let the batter sit for a few minutes to allow the oats to absorb some of the liquid.
- Step 3: Heat a lightly oiled griddle or frying pan over medium heat.
- Step 4: Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Step 5: Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Step 6: Serve immediately with your favorite toppings (maple syrup, nuts, fruit, etc.).
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat pancakes in a toaster or skillet to maintain their fluffy texture.
- Top these delightful pancakes with a dollop of Greek yogurt and a sprinkle of pecans for added flavor and protein.
- Letting the batter rest is key for fluffy pancakes – the oats absorb the liquid, creating a lighter texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American