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To make these tasty pumpkin spice protein pancakes, gather the following ingredients: - 1 cup oat flour - 1 cup pumpkin puree - 1 scoop vanilla protein powder - 1 teaspoon baking powder - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ginger - 1/4 teaspoon salt - 1 cup almond milk (or any milk of choice) - 2 tablespoons maple syrup (plus extra for serving) - 1 teaspoon vanilla extract - Cooking spray or coconut oil for the pan These ingredients blend to create a fluffy and flavorful pancake. Oat flour adds a nutty taste and a great texture. Pumpkin puree gives moisture and a rich flavor, while protein powder boosts the nutrition. Baking powder helps the pancakes rise. The spices, including cinnamon, nutmeg, and ginger, bring out that warm, cozy pumpkin spice flavor we love. Milk is key for mixing. I prefer almond milk, but feel free to use any milk you enjoy. Maple syrup sweetens the mix and adds a hint of caramel. The vanilla extract enhances the overall taste. Finally, cooking spray or coconut oil keeps the pancakes from sticking to the pan. With all these ingredients, you are ready to whip up a batch of delicious pumpkin spice protein pancakes! First, grab a large mixing bowl. Add 1 cup of oat flour, 1 scoop of vanilla protein powder, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/4 teaspoon of salt. Whisk these dry ingredients together well. This step helps to blend all the flavors and ensures an even distribution. Mix until no lumps remain. Next, take a separate bowl. Combine 1 cup of pumpkin puree, 1 cup of almond milk, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Stir these wet ingredients until smooth. This mix adds moisture and sweetness to your pancakes. Make sure everything blends well to create a creamy texture. Now, pour the wet mix into the dry ingredients. Stir gently until just combined. Don’t worry about small lumps; they are okay. Over-mixing can lead to tough pancakes. A few swirls with your spatula should do the trick. Heat a non-stick skillet over medium heat. Lightly grease it with cooking spray or coconut oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, which takes about 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes until they turn golden brown. Serve your pancakes warm. Drizzle with extra maple syrup for sweetness. You can also sprinkle a dash of cinnamon on top. For a fun presentation, stack the pancakes high on a plate. Dust lightly with powdered sugar and add crushed pecans or walnuts for crunch. A dollop of Greek yogurt on the side adds a nice creamy touch. To get the best pancakes, you must adjust the batter. The batter should be thick but pourable. If it's too thick, add a splash of almond milk. If it’s too thin, add a bit of oat flour. This balance is key for fluffy pancakes. For fluffier pancakes, consider these tips: - Use fresh baking powder for a good rise. - Allow the batter to rest for a few minutes. This gives the flour time to absorb moisture. You can boost the flavor of your pancakes easily. Adding more spices can make a big difference. Try adding: - A pinch of allspice for warmth. - A dash of cloves for depth. Sweeteners also matter. You can use different ones based on your taste. Maple syrup works well, but honey or agave syrup can add a nice twist. Just adjust the amount to your preference. Your cooking tools play an important role. A good non-stick skillet is a must. It helps prevent sticking and makes flipping easier. I recommend using a medium-sized pan for even cooking. Also, consider using: - A spatula with a thin edge for easy flipping. - A ladle for pouring the batter. This helps keep your pancakes uniform in size. These tools will make cooking a lot easier and more fun! {{image_2}} You can easily add protein boosters to your pancakes. - Adding seeds or nuts: Chia seeds, flaxseeds, or chopped nuts like walnuts or almonds work well. They add a nice crunch and extra nutrients. Just mix them into your batter before cooking. - Using different protein powder flavors: If you want a twist, try chocolate or cinnamon protein powder. This changes the flavor and can make the pancakes even more delicious. You can adapt this recipe to fit your diet. - Gluten-free options: Use a gluten-free flour blend instead of oat flour. This keeps the pancakes light and fluffy while being safe for those with gluten sensitivities. - Vegan alternatives: Swap the protein powder for a plant-based option. Replace the almond milk with any non-dairy milk. You can also use agave syrup instead of maple syrup for sweetness. Change up the spices and ingredients for a seasonal treat. - Using other seasonal spices: Try adding allspice or cloves for a warm flavor. These spices can enhance the pumpkin taste and make it festive. - Alternative pumpkin products: Instead of pumpkin puree, use sweet potato or butternut squash puree. These options will still give you a sweet, creamy texture while adding a different flavor. These variations let you customize your pumpkin spice protein pancakes to match your tastes and dietary needs. Enjoy the fun of making them your own! To keep your pancakes fresh, seal them well. Use an airtight container. This helps prevent moisture loss. You can also wrap them tightly in plastic wrap. Avoid letting air get in. This keeps them fluffy and tasty for longer. Reheat your pancakes with care. The best method is in a skillet. Heat on low and cover with a lid. This method warms them evenly. You can also use a microwave. Place them on a plate and cover with a damp paper towel. This keeps them moist. Heat for about 30 seconds. Check and add more time if needed. Freezing pancakes is easy. First, let them cool completely. Then, stack them with parchment paper in between. This keeps them from sticking together. Place the stack in a freezer bag. Remove as much air as possible. To thaw, leave them in the fridge overnight. You can also microwave them for quick thawing. Just remember to check the texture. You can make these pancakes gluten-free by using gluten-free oat flour. Other great options are almond flour or coconut flour. Just remember, each flour has a different texture and taste. You might need to adjust the liquid to get the right batter thickness. Yes, you can use fresh pumpkin! To prepare it, first, cut it in half and remove the seeds. Roast the pumpkin in the oven until soft, about 45 minutes at 400°F (200°C). Let it cool, then scoop out the flesh. Blend it until smooth for your recipe. If you don’t have almond milk, you can use any milk you like. Options include soy milk, oat milk, or cow's milk. Each milk will add a slightly different flavor but will work just fine in this recipe. To make these pancakes vegan, use a plant-based protein powder. Replace the almond milk with any non-dairy milk. You can also substitute the maple syrup with agave syrup or another sweetener you prefer. To boost the protein in these pancakes, add a tablespoon of chia seeds or flaxseeds. You can also mix in some chopped nuts or even use a higher protein powder. These additions will help you get more protein in every bite. This blog post covered how to make delicious pumpkin pancakes. We explored ingredients, step-by-step instructions, and helpful tips. You can experiment with variations, from gluten-free options to seasonal spices. In the end, these pancakes are not just tasty but easy to customize. Use your favorite flavors and toppings to make them uniquely yours. Enjoy your cooking, and have fun creating a tasty meal that fits your needs!

Pumpkin Spice Protein Pancakes

Indulge in the fall flavors with these delicious Pumpkin Spice Protein Pancakes! Perfect for breakfast or a cozy brunch, these pancakes are packed with protein and made from wholesome ingredients like oat flour and pumpkin puree. In just 20 minutes, you can whip up a stack that’s light, fluffy, and bursting with spice. Click through to discover the full recipe and elevate your morning routine with this tasty treat!
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Ingredients
  

1 cup oat flour

1 cup pumpkin puree

1 scoop vanilla protein powder

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon salt

1 cup almond milk (or any milk of choice)

2 tablespoons maple syrup (plus extra for serving)

1 teaspoon vanilla extract

Cooking spray or coconut oil for the pan

Instructions
 

In a large mixing bowl, combine the oat flour, protein powder, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk until well blended.

    In a separate bowl, mix the pumpkin puree, almond milk, maple syrup, and vanilla extract until smooth.

      Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid over-mixing; small lumps are okay.

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

          Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles start to form on the surface, about 2-3 minutes.

            Flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown.

              Repeat with the remaining batter, greasing the skillet as necessary.

                Serve warm, drizzled with extra maple syrup and sprinkle with a dash of cinnamon if desired.

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

                    - Presentation Tips: Stack the pancakes high on a plate, dust lightly with powdered sugar, and garnish with a sprinkle of crushed pecans or walnuts for added texture and flavor. A dollop of Greek yogurt on the side can also add a creamy touch!