Pumpkin Protein Pancakes

The first hint of fall always makes me want to bring pumpkin back into the kitchen, even when the afternoons still feel a little like summer. These pumpkin protein pancakes are an easy way to do that, with simple ingredients, plenty of protein, and just enough cinnamon and vanilla to make breakfast feel a little more seasonal.

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 1
Makes: About 5–6 small pancakes

Ingredients

• ½ cup (40 g) organic rolled oats
• ⅓ cup (80 g) pumpkin purée
• ¼ cup (60 g) plain nonfat Greek yogurt
• 1 large egg
• ⅓ cup (80 g) liquid egg whites
• 1–2 tsp monk fruit sweetener, to taste
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp baking powder
• Pinch of sea salt
• Optional: ⅛ tsp nutmeg or pumpkin pie spice

Instructions

1. Add the rolled oats to a blender and blend until they resemble a fine oat flour.
2. Add the pumpkin, Greek yogurt, egg, egg whites, monk fruit, vanilla, cinnamon, baking powder, and salt. Blend just until smooth.
3. Let the batter rest for 3–5 minutes. The oats will absorb some of the moisture and the batter will thicken slightly.
4. Heat a nonstick skillet or griddle over medium-low heat. Lightly coat with avocado oil spray if needed.
5. Spoon the batter into the skillet, making 5–6 small pancakes. Cook for about 2–3 minutes, until the edges begin to set and small bubbles appear.
6. Flip carefully and cook another 1–2 minutes, until golden and cooked through.

For Serving

I’d keep the topping protein-focused too. A spoonful of Greek yogurt mixed with a little monk fruit, cinnamon, and vanilla would make a sweet vanilla yogurt topping without needing syrup. Add a few chopped pecans if you want that cozy fall flavor, although they’ll raise the calories fairly quickly.

Estimated Nutrition: ~390 calories | ~31 g protein | ~44 g carbs | ~10 g fat | ~7 g fiber