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To make pumpkin spice protein pancakes, you need these key ingredients: - 1 cup rolled oats - 1 banana, mashed - 1 cup pumpkin puree - 2 scoops vanilla protein powder - 1 teaspoon baking powder - ½ teaspoon cinnamon - ¼ teaspoon nutmeg - ¼ teaspoon ginger - 1 cup almond milk (or regular milk) - 1 tablespoon maple syrup (optional) - Cooking spray or coconut oil for the pan You can swap out some ingredients if needed. Here are some ideas: - Rolled oats: Use oat flour if you want a smoother batter. - Banana: Applesauce can replace the banana for a less sweet pancake. - Pumpkin puree: If you can’t find it, use sweet potato puree instead. - Protein powder: You can try chocolate or plant-based protein instead. - Almond milk: Regular milk, soy milk, or coconut milk work well too. - Maple syrup: Honey or agave syrup can sweeten your batter just fine. Each serving of these pancakes offers great nutrition. Here’s a rough breakdown: - Calories: Approximately 250 - Protein: About 20 grams - Carbohydrates: Around 35 grams - Fiber: Approximately 5 grams - Sugar: Roughly 6 grams These pancakes are a tasty way to start your day with a healthy boost! To start, I blend the rolled oats in a blender. I keep blending until they look like flour. This step makes the pancakes light and fluffy. If you don’t have a blender, you can use a food processor. It works just as well. Next, I add the mashed banana and pumpkin puree to the oats. I also include two scoops of vanilla protein powder. Then, I sprinkle in the baking powder, cinnamon, nutmeg, and ginger. This mix gives the pancakes a warm, spiced flavor. After that, I pour in the almond milk and maple syrup if I want some extra sweetness. I blend everything until it’s smooth and creamy. I let the batter sit for about five minutes. This helps it thicken up. If it seems too thick, I add a splash more almond milk. Now it’s time to cook! I heat a non-stick skillet over medium heat. I lightly grease it with cooking spray or coconut oil. Then, I pour about ¼ cup of batter for each pancake onto the skillet. I cook them for about three to four minutes. When bubbles start to form, I know it’s time to flip. I cook the other side for another two to three minutes until it’s golden brown. I repeat this with the rest of the batter, adding more oil as needed. Once done, I serve them warm with my favorite toppings! To get the best pancake texture, focus on the batter. Blend your oats until they are fine like flour. This helps the pancakes rise well. If your batter is too thick, add more almond milk. Let the batter rest for five minutes. This waiting time helps the oats absorb the liquid. Your pancakes will be fluffy and soft. Pumpkin spice flavor shines with extra ingredients. Try adding a pinch of vanilla extract for sweetness. A handful of chopped nuts can add crunch. For a touch of sweetness, drizzle maple syrup on top. You can also mix in chocolate chips if you like. They add a rich taste and make breakfast fun! Avoid over-mixing the batter. This can make your pancakes tough. Flip the pancakes only when bubbles form on top. This shows they are ready to turn. If you cook them too fast, they may burn. Keep the heat at medium to cook evenly. Lastly, don’t skip the oil or cooking spray. It prevents sticking and ensures a nice golden color. {{image_2}} To make gluten-free pumpkin spice pancakes, swap rolled oats for gluten-free oats. Oats are naturally gluten-free, but check for cross-contamination. This swap keeps the texture and flavor while catering to gluten-free diets. You can still enjoy the warm spices and protein boost. For a vegan version, replace the eggs with a flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water to create a binding agent. Use plant-based protein powder and almond milk. It keeps the pancakes fluffy and delicious without any animal products. You can add fun mix-ins to your pancakes. Try folding in chocolate chips for a sweet twist. Nuts like walnuts or pecans add a nice crunch and healthy fats. Dried fruit, like cranberries or raisins, brings extra sweetness. Get creative and make these pancakes your own! After you make these pancakes, let them cool first. Place any leftover pancakes in an airtight container. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To reheat, use a microwave or a skillet. If using a microwave, place pancakes on a plate and heat for about 20-30 seconds. For the skillet, warm it up on medium heat and add the pancakes for about 1-2 minutes on each side. This keeps them soft and tasty. To freeze, stack the pancakes with parchment paper between each one. This prevents them from sticking together. Store the stack in a freezer-safe bag. When you want to eat them, take out the pancakes and let them thaw in the fridge overnight. You can reheat them in the morning for a quick breakfast. Yes, you can use any protein powder you like. I often try whey, casein, or plant-based options. Just make sure the flavor matches your taste. If you use chocolate powder, it will change the flavor. You might want to skip some spices or add more chocolate to balance it. You can still make these pancakes without a blender. Just mash the banana well in a bowl. Then mix in the pumpkin puree and protein powder. Use a fork to blend the rolled oats into a fine powder. Add the baking powder and spices, then stir in the milk. You may need to whisk a bit more to get a smooth batter. Toppings can make these pancakes even better. Here are some great ideas: - Maple syrup - Whipped cream - Chopped nuts - Sliced bananas - Greek yogurt - Dark chocolate chips Try mixing and matching to find your favorite combo! This blog post covers everything you need to make delicious pumpkin spice protein pancakes. We explored the key ingredients and substitutions for your needs. I shared easy step-by-step instructions for preparing and cooking the pancakes. You also learned tips for great texture and flavor. Variations allow you to customize your pancakes, while storage tips help keep them fresh. Remember, if you use different protein powder or want no blender, you can still enjoy these pancakes. Now, you’re ready to whip up tasty, nutritious pancakes any time!

Pumpkin Spice Protein Pancakes

Indulge in these delicious Pumpkin Spice Protein Pancakes for a nutritious start to your day! Made with wholesome ingredients like oats, pumpkin puree, and protein powder, these pancakes are not only tasty but also packed with energy. Perfect for a cozy fall breakfast or anytime you crave something special. Click through to get the full recipe and elevate your breakfast game with this healthy treat!
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Ingredients
  

1 cup rolled oats

1 banana, mashed

1 cup pumpkin puree

2 scoops vanilla protein powder

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ginger

1 cup almond milk (or regular milk)

1 tablespoon maple syrup (optional)

Cooking spray or coconut oil for the pan

Instructions
 

In a blender or food processor, combine the rolled oats and blend until they reach a flour-like consistency.

    Add the mashed banana, pumpkin puree, protein powder, baking powder, cinnamon, nutmeg, ginger, almond milk, and maple syrup (if using) to the blended oats. Blend until smooth and creamy.

      Let the batter sit for about 5 minutes as it thickens. If it’s too thick, add a little more almond milk until you reach your desired consistency.

        Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or coconut oil.

          Pour about ¼ cup of batter for each pancake onto the heated skillet.

            Cook for 3-4 minutes or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.

              Repeat with the remaining batter, adding more oil to the skillet as needed.

                Serve warm with toppings of your choice, such as additional maple syrup, whipped cream, or nuts.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 3-4