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Ingredients
Scale
- 1/2 cup rolled oats (50 grams)
- 1/4 cup vanilla whey protein powder (30 grams)*
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 1/4 cup pumpkin puree (61 grams)
- 1 large egg
- 1/4 cup milk*
- Oil or butter, for cooking
- Toppings: Greek yogurt, pecans, maple syrup, chocolate chips, nut butter, cinnamon
Instructions
- Blend rolled oats to create oat flour.
- Mix dry ingredients in a bowl.
- In a separate bowl, whisk pumpkin puree, egg, and milk.
- Combine wet and dry ingredients, mix gently, and let batter rest for 5 minutes.
- Heat a skillet, cook pancakes on medium-low heat for 3-4 minutes on one side, then flip and cook for another 1-2 minutes.
Notes
Resting the batter for 5 minutes enhances the texture.
A nonstick skillet prevents sticking during cooking.
Adjust cooking time based on pancake size and heat level.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 37
- Cholesterol: 50