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- 1 cup rolled oats - 1 scoop vanilla protein powder - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - 1/2 cup pumpkin puree - 1/2 cup almond milk (or milk of choice) - 1 tablespoon maple syrup (optional) - 1 teaspoon vanilla extract - Coconut oil or cooking spray for greasing the pan - Chopped walnuts or pecans (for topping, optional) - Maple syrup (for serving) These pancakes are not only tasty but also healthy. Rolled oats give you fiber. Fiber helps keep you full and supports digestion. Protein powder adds protein, which helps build muscles. Pumpkin puree is full of vitamins A and C. It also has antioxidants that help your body. Maple syrup adds sweetness but has some minerals, too. Using almond milk can lower calories and fat if you prefer. You can swap ingredients based on your needs. If you need gluten-free, use gluten-free oats. For vegan pancakes, skip the protein powder or use a plant-based version. You can also replace almond milk with any milk you like, such as soy or oat milk. Instead of maple syrup, try agave syrup for a different sweet taste. If you don’t have pumpkin pie spice, mix cinnamon with nutmeg for a similar flavor. 1. Start by adding 1 cup of rolled oats to a blender. 2. Blend the oats until they turn into a fine flour. 3. Next, add 1 scoop of vanilla protein powder, 1 teaspoon of baking powder, 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt to the blender. Blend these briefly. 4. Then, add 1/2 cup of pumpkin puree, 1/2 cup of almond milk, 1 tablespoon of maple syrup (if you want), and 1 teaspoon of vanilla extract. Blend until smooth. 5. Let the batter rest for about 5 minutes. 1. Heat a non-stick skillet over medium heat. Grease it lightly with coconut oil or cooking spray. 2. Pour about 1/4 cup of the batter onto the skillet for each pancake. 3. Cook until bubbles form on the surface. This will take around 2-3 minutes. 4. Flip the pancake and cook until golden brown, about 1-2 more minutes. 5. Repeat with the remaining batter, adding more oil as needed. 6. Serve warm with chopped walnuts or pecans and a drizzle of maple syrup. - Make sure your skillet is at the right temperature. If it’s too hot, the pancakes may burn. - Use a measuring cup for even-sized pancakes. This helps them cook evenly. - Avoid crowding the skillet. Cook in batches if needed. - Keep cooked pancakes warm in a low oven while you finish the rest. To get the best texture, start with a fine blend of oats. I use rolled oats and pulse them in a blender. This makes a flour-like texture that holds moisture well. Let your batter rest for about five minutes. This helps the oats absorb liquid and makes the pancakes fluffy. Cook on medium heat. If the heat is too high, they may burn on the outside and stay raw inside. Adding a touch of maple syrup lifts the sweetness. You can also mix in some vanilla extract for a rich taste. If you love nuts, chop walnuts or pecans for a crunchy topping. Feel free to add a pinch of nutmeg for extra warmth. Each of these small changes will make your pancakes even tastier. Serve your pancakes warm for the best experience. Drizzle with maple syrup for sweetness. Top with chopped walnuts or pecans for a nice crunch. You can also add fresh fruit like bananas or apples. Serve with a side of yogurt for a creamy contrast. Enjoy your healthy breakfast! {{image_2}} To make these pancakes gluten-free, swap rolled oats for certified gluten-free oats. Oats can have gluten due to cross-contamination. Using gluten-free oats ensures safety for those with gluten intolerance. You can also check for gluten-free protein powder. This keeps your pancakes tasty and safe. For a vegan version, replace the protein powder with a plant-based option. Use almond milk, soy milk, or oat milk as your liquid. You can skip the maple syrup if you want less sugar. Instead, add ripe mashed bananas for sweetness. These changes keep the pancakes delicious and nutritious. Get creative with flavor add-ins! Add chocolate chips for a sweet touch. You can mix in chopped apples or bananas for extra fruitiness. If you want spice, try adding ginger or nutmeg. These add-ins boost taste and keep breakfast fun. Play with flavors to find your favorite! To keep your leftover pancakes fresh, stack them with parchment paper between each one. Place the stack in an airtight container. Store it in the fridge for up to four days. This method prevents sticking and keeps them soft. For the best taste, reheat your pancakes in a skillet. Heat the skillet on low and add a little coconut oil. Warm each pancake for about a minute on each side. You can also use the microwave for quicker reheating. Just cover the pancakes with a damp paper towel and heat for 20-30 seconds. If you have extra pancakes, freeze them for future meals. Cool the pancakes completely, then stack them with parchment paper. Place the stack in a freezer-safe bag or container. They will last for up to three months. When ready to eat, thaw overnight in the fridge or pop them straight into the toaster for a quick breakfast. Yes, you can skip the protein powder. Use more oats instead. This will keep the texture similar. The pancakes may not be as high in protein, but they will still taste great. Use canned pumpkin puree for ease. It is smooth and ready to use. You can also make your own by cooking fresh pumpkin. Just make sure to blend it well. Avoid pumpkin pie filling; it has added sugar and spices. To lower the sugar, skip the maple syrup. You can also use less pumpkin puree if you want. If you need sweetness, try using mashed banana. This keeps the flavor good without too much sugar. Yes, you can use regular milk. Any milk works well here. Whole milk, skim milk, or even oat milk are all good choices. Just keep the same amount for a smooth batter. This blog post covered making pumpkin spice protein pancakes. We explored ingredients, cooking steps, and tips for the best texture. I shared variations for gluten-free, vegan, and creative flavors. You learned how to store leftovers and reheat them effectively. Remember, enjoy experimenting with these pancakes. Use the tips and tricks to make them your own. There’s no limit to how you can savor this tasty dish!

Pumpkin Spice Protein Pancakes

Start your day with delicious Pumpkin Spice Protein Pancakes that are not just comforting but also packed with nutrients! Loaded with rolled oats, protein powder, and pumpkin puree, these pancakes are a perfect fall treat. Easy to make in just 20 minutes, they're ideal for a healthy breakfast or brunch. Click through for the full recipe and enjoy the warm flavors of autumn on your plate! #PumpkinSpicePancakes #HealthyBreakfast #ProteinRecipes #FallFlavors
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Ingredients
  

1 cup rolled oats

1 scoop vanilla protein powder

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup pumpkin puree

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

1 tablespoon maple syrup (optional)

1 teaspoon vanilla extract

Coconut oil or cooking spray for greasing the pan

Chopped walnuts or pecans (for topping, optional)

Maple syrup (for serving)

Instructions
 

In a blender, add the rolled oats and pulse until they form a fine flour-like consistency.

    Add the protein powder, baking powder, pumpkin pie spice, cinnamon, and salt to the blender and blend briefly to combine.

      Next, add the pumpkin puree, almond milk, maple syrup (if using), and vanilla extract to the mixture. Blend until the batter is smooth and well combined. Let the batter rest for about 5 minutes.

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

          Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (around 2-3 minutes), then flip to cook the other side until golden brown, about 1-2 more minutes.

            Repeat with the remaining batter, adding more oil to the skillet as needed.

              Serve warm, topped with chopped walnuts or pecans and a drizzle of maple syrup if desired.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 (makes about 8 pancakes)