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- 1 cup rolled oats - 1 cup canned pumpkin puree - 2 ripe bananas - 2 scoops vanilla protein powder - 1 teaspoon baking powder - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1/2 cup almond milk (or any milk of choice) - 1 teaspoon vanilla extract - Coconut oil or butter for cooking - Maple syrup - Sliced bananas - Chopped nuts - Whipped cream To make my pumpkin protein pancakes, I gather these key ingredients. Each one plays a big role in taste and nutrition. The rolled oats serve as a great base. They add fiber and help bind the pancake. The canned pumpkin puree gives moisture and a rich flavor. It also packs a punch of vitamins. I use ripe bananas for sweetness. They blend smoothly into the batter. The vanilla protein powder boosts the protein content. This helps keep you full longer. Baking powder makes the pancakes fluffy. Cinnamon and nutmeg add warmth and spice. Salt enhances all the flavors. For the liquid, I use almond milk, but any milk works. The vanilla extract adds a nice touch of flavor. Finally, I like to use coconut oil or butter to cook the pancakes. It gives a nice crisp edge. Don't forget the toppings! Maple syrup, sliced bananas, and nuts add fun textures. Whipped cream makes it feel like a treat. You can mix and match to make it your own! To start, take 1 cup of rolled oats and blend them in a blender. You want to blend until they turn into a fine flour consistency. This oat flour gives the pancakes a nice texture. You can also use a food processor if you have one handy. Next, grab a large bowl. Add the oat flour, 1 cup of canned pumpkin puree, and 2 ripe bananas. Then, toss in 2 scoops of vanilla protein powder, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of salt. Pour in 1/2 cup of almond milk and 1 teaspoon of vanilla extract. Blend everything together until smooth. The batter should be thick but pourable. Now, it’s time to cook! Preheat a non-stick skillet over medium heat. Lightly grease the skillet with coconut oil or butter. Pour a ladleful of batter for each pancake onto the skillet. Cook for about 3-4 minutes until bubbles form on the surface. Flip the pancake and cook for another 2-3 minutes until golden brown. Repeat with the rest of the batter, adding more oil or butter as needed to prevent sticking. Serve warm and enjoy! To get the right batter, adjust the milk. If your batter is too thick, add more milk. You want it thick but pourable. This helps your pancakes cook evenly. For fluffy pancakes, blend the batter well. Air must mix in for fluffiness. Don't over-mix; this keeps them light. When flipping pancakes, wait for bubbles to form on the surface. This shows they are ready to flip. Use a thin spatula to lift them gently. To avoid sticking, make sure your skillet is greased. Use coconut oil or butter before cooking each pancake. This will create a nice, non-stick surface. For a lovely presentation, stack the pancakes high. Drizzle warm maple syrup over the top. Add sliced bananas and sprinkle with chopped nuts. A dash of cinnamon on top makes them look beautiful. You can even add whipped cream for extra fun! {{image_2}} To make vegan pumpkin protein pancakes, you need to swap a few items. First, replace the protein powder with a plant-based option. You can use pea protein or hemp protein. Next, choose a non-dairy milk, like almond or oat milk. These changes keep your pancakes tasty and nutritious while fitting a vegan diet. For gluten-free pumpkin protein pancakes, use gluten-free oats. Blend them just like regular oats to make oat flour. Check that your protein powder is gluten-free too. This way, you can enjoy fluffy pancakes without gluten. They will be just as delicious! Want to change things up? You can add chocolate chips for a sweet twist. Mix in a handful of dark chocolate chips into your batter before cooking. You can also try extra spices, like ginger or cloves, for a warm flavor. These little changes make your pancakes exciting and fun! To keep your leftover pancakes fresh, place them in an airtight container. This helps prevent them from drying out. You can also separate layers with parchment paper. Store them in the fridge for up to three days. To freeze pancakes, let them cool completely. Then, stack them with parchment paper in between. Place the stack in a freezer-safe bag or container. They can last up to three months in the freezer. For the best results, reheat pancakes in a toaster or on a skillet. If using a skillet, heat it over low heat. Add a little butter or oil to help them warm up. For a quick option, use a microwave for about 20-30 seconds. Enjoy your pancakes warm and fluffy! You can replace protein powder with other ingredients. Use Greek yogurt or nut butter. These will add protein and creaminess. You can also blend extra oats into the mix. This will help keep the pancakes thick and fluffy. Another option is to add ground flaxseed. It boosts nutrition and adds a nice texture. Yes, you can use fresh pumpkin. Start by roasting a pumpkin until soft. After cooling, scoop out the flesh and blend it until smooth. This homemade pumpkin puree tastes great and is fresh. Keep in mind, fresh puree might be a bit wetter. Adjust the almond milk in your recipe if needed. Pumpkin is full of nutrients. It has a good amount of protein and fiber. One cup of pumpkin has about 2 grams of protein. It also provides around 3 grams of fiber. Fiber helps with digestion and keeps you full. Plus, pumpkin is low in calories and high in vitamins. It’s a great choice for a healthy meal! These pumpkin protein pancakes are easy to make and delicious. We used oats, pumpkin, and bananas for a healthy base. You can mix in protein powder and spices for extra flavor. Optional toppings, like nuts or syrup, add a tasty touch. Feel free to experiment with variations, such as vegan or gluten-free options. Store extras in your fridge or freezer for a quick meal later. Enjoy making and sharing these pancakes. They’ll surely impress anyone who tries them!

Pumpkin Protein Pancakes

Satisfy your breakfast cravings with these delicious Pumpkin Protein Pancakes! Made with wholesome ingredients like rolled oats, canned pumpkin, and ripe bananas, these fluffy pancakes are not only simple to prepare but also packed with protein to fuel your day. Perfect for a nutritious start or a fall-inspired brunch! Click through for the full recipe and tips. #PumpkinPancakes #HealthyRecipes #BreakfastIdeas #FitFoodies
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Ingredients
  

1 cup rolled oats

1 cup canned pumpkin puree

2 ripe bananas

2 scoops vanilla protein powder

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup almond milk (or any milk of choice)

1 teaspoon vanilla extract

Coconut oil or butter for cooking

Instructions
 

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

    Add the pumpkin puree, bananas, protein powder, baking powder, cinnamon, nutmeg, salt, almond milk, and vanilla extract to the oat flour. Blend until smooth and well combined. The batter should be thick but pourable.

      Preheat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter.

        Pour a ladleful of the batter onto the skillet for each pancake. 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 or butter as necessary to prevent sticking.

            Serve warm with your favorite toppings such as maple syrup, sliced bananas, or nuts.

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

                - Presentation Tips: Stack the pancakes high and drizzle with maple syrup, then top with chopped nuts and a sprinkle of additional cinnamon for a beautiful finish.