Protein Pumpkin Pancakes

Ingredients (4 servings)

• 1 cups cup old-fashioned rolled oats, blended into flour
• 1 scoop High Whey Vanilla Cake
• 1 teaspoons tsp baking powder
• 1 teaspoons tsp pumpkin pie spice
• 0.3 teaspoons tsp salt
• 0.5 cups cup pumpkin purée (not pie filling)
• 2 large eggs
• 0.5 cups cup milk (dairy or unsweetened almond)
• 1 tablespoons tbsp honey or maple syrup
• 1 teaspoons tsp vanilla extract
• 1 teaspoons tsp butter or coconut oil, for the pan

Preparation

1 Make the oat flour: Blend 1 cups cup old-fashioned rolled oats, blended into flour in a blender until it becomes a fine flour, then transfer to a mixing bowl.

2 Mix the dry ingredients: Add 1 scoop vanilla protein powder, 1 teaspoons tsp baking powder, 1 teaspoons tsp pumpkin pie spice, and 0.3 teaspoons tsp salt to the oat flour and whisk until evenly combined.

3 Mix the wet ingredients: In a separate bowl, whisk together 0.5 cups cup pumpkin purée (not pie filling), 2 large eggs, 0.5 cups cup milk (dairy or unsweetened almond), 1 tablespoons tbsp honey or maple syrup, and 1 teaspoons tsp vanilla extract until smooth.

4 Combine and rest the batter: Pour the wet ingredients into the dry and stir just until combined. Let the batter rest so the oats and protein powder can absorb the liquid and thicken.

5 Heat the pan: Heat a nonstick skillet or griddle over medium-low heat and lightly grease with 1 teaspoons tsp butter or coconut oil, for the pan.

6 Cook the first side: Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, then flip.

7 Cook the second side: Cook the second side until golden and cooked through, then transfer to a plate. Repeat with the remaining batter, greasing the pan as needed.

Nutrition will vary depending on your specific brand of protein powder and milk. Make sure to use plain pumpkin purée, not pumpkin pie filling, which is pre-sweetened and spiced. If the batter feels too thick, loosen it with a splash of milk. Leftover pancakes freeze well — reheat in a toaster for a quick weekday breakfast. Try topping with Greek yogurt, chopped pecans, and a drizzle of maple syrup.