Pumpkin Spice Protein Pancakes

Directions

1. In a large mixing bowl, combine oat flour, vanilla protein powder, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and ginger. Mix well.

2. In another bowl, whisk together pumpkin puree, eggs (or flaxseed eggs), almond milk, and honey (or maple syrup) until well combined.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

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

5. Pour 1/4 cup portions of the pancake batter onto the skillet for each pancake.

6. Cook until small bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 2-3 minutes, or until the pancakes are cooked through.

7. Remove the pancakes from the skillet and repeat until all the batter is used.
   

Note

Pumpkin Spice Protein Pancakes

The vanilla flavor complements the blueberries beautifully, creating a delightful taste.

Nutrition

Serving Size: 2 pancakes

Calories per serving: 280

Protein: 18g

Carbohydrates: 42g

Dietary Fiber: 5g

Sugars: 14g

Fat: 6g

Amount/Serving (% Daily Value)

Daily Value Percentage: Values are based on a 2,000-calorie diet

Protein: 36%

Carbohydrates: 14%

Dietary Fiber: 20%

Fat: 9%

Sugars: 28%