There are a plethora of protein pancakes out there and so many of them are delicious. This one just brings in the flavor of the season. It can be enjoyed throughout the year. Pumpkin is filled with fiber and great flavor. There are several ways to enjoy these incredible pancakes. Make a bit batch and freeze for the week.
Taste of autumn any time of year.
- 0.75 cup, Steel Cut Oats
- 0.50 cup (120g), Canned Pumpkin Puree
- 6 medium, Eggs – Whole, raw
- 0.25 cup, Maple Syrup
- 2 tsp, Spices, pumpkin pie spice
- 1 tbs, Coconut oil, melted
- 2 cup, Protein Nut Milk
- 4 scoops, Vanilla protein
- Optional: walnuts, raisins, other toppings
In a large mixing bowl add all ingredients and stir to mix. Then use immersion blender to blend smooth. While mixing ingredients, get griddle ready and hot. I like using real butter to prep my griddle. Then the pancakes already have butter melted on them. It’s delicious. I use Kerrygold butter. One of my all time faves. Pour batter onto hot griddle and add toppings as desired. When pancake is “fat and bubbly”, flip and place dab of butter on top to let melt.
Place cooked pancakes on a plate to cool. Eat as desired and freeze individually for the week. You can “cook” in toaster for a great, warm breakfast.