Healthy Pumpkin Protein Pancakes are an easy, gluten free breakfast. Made with only 10 basic ingredients, these pancakes are great for meal prepping! This post is sponsored by NOW Foods.
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These pumpkin protein pancakes are seriously the BEST fall breakfast (Although I won’t judge you if you want to make them year round).
They’re made with only 10 simple ingredients, are packed with fall flavor (hello pumpkin and cinnamon!), are loaded with protein, and are just overall a delicious breakfast anyone will enjoy!
And if you love pumpkin, these Pumpkin Overnight Oats are an equally delicious breakfast as well! And if you need high protein – this Strawberry Banana Smoothie or Homemade Peanut Butter Protein Bars are also great!
These protein pancakes are a recipe that I’ve been making for years. I make them with NOW Foods egg white protein powder which is my favorite protein powder.
As much as I love all of NOW® Sports products, their egg white protein powder is probably my favorite thing that they make! Their plain egg white protein powder has ONE ingredient in it: egg whites
Up until recently, that was my favorite protein powder. Now, this Creamy Vanilla Egg White Protein Powder is becoming my favorite! This protein powder has only five ingredients (still very minimal when compared to other protein powders!).
I can drink this protein powder with just almond milk and enjoy it, but I love it in baked goods!
Ingredients for Pumpkin Protein Pancakes
To make these Pumpkin Protein Pancakes, you’ll need:
- old fashioned oats
- NOW® Sports Creamy Vanilla Egg White Protein Powder
- baking powder, baking soda
- cinnamon, nutmeg, ground ginger
- pumpkin puree
- almond milk
- maple syrup
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
You probably already have all of these ingredients on hand… so get cookin’!
How to make Pumpkin Protein Pancakes
To make pumpkin protein pancakes, gather all your ingredients.
- Before doing anything – grind oats until they’re a flour-like consistency.
- Add all ingredients into blender and pulse until smooth.
- Heat a greased pan or griddle and drop batter by 1/4 cup increments.
- Cook for 3-4 minutes on each side, flip + cook for an additional 3-4 minutes.
- That’s seriously it! So simple. You’re going to LOVE these!
Substitutions for Pumpkin Protein Pancakes
Milk – you can use any type of milk you like, dairy or other non-dairy milks will work
Sweeteners– You can use honey or agave nectar instead of maple syrup.
You can also try these Healthy Pancakes if you’re looking for other healthy pancake recipes!
Storing Pumpkin Protein Pancakes:
Refrigerator: These pancakes will last in the refrigerator for up to 5 days
Freezer: You can freeze these pancakes. Put them in a container or stasher bag or wrap them in saran wrap. Store in the freezer for up to 3 months.
Pumpkin Protein Pancakes
- 2/3 cup old fashioned oats gluten free if necessary
- 1/2 cup NOW® Sports Creamy Vanilla Egg White Protein Powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 2/3 cup pumpkin puree
- 2/3 cup almond milk
- 4 tablespoons 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!
- Milk – you can use any type of milk you like, dairy or other non-dairy milks will work
- Sweeteners– You can use honey or agave nectar instead of maple syrup.
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