Instructions
1. Mix wet ingredients
In a bowl whisk pumpkin puree, eggs, egg whites, Greek yogurt, almond milk, vanilla extract, and sweetener if using until smooth.
2. Combine dry ingredients
In a separate bowl stir oat flour, protein powder, baking powder, cinnamon, and a pinch of salt.
3. Make the batter
Add dry ingredients to wet and whisk just to combine. Let the batter rest five minutes so the oat flour hydrates and thickens. If the batter seems too thick, add a splash of almond milk. If too thin, sprinkle in a little more oat flour.
4. Heat the pan
Warm a nonstick skillet over medium to medium low heat. Lightly oil the surface.
5. Cook
Pour about one quarter cup batter per pancake. Cook two to three minutes until the edges look set and small bubbles form on top. Flip and cook one to two more minutes until golden and cooked through. Adjust heat as needed to avoid overbrowning.
6. Serve
Stack pancakes and top with a spoonful of Greek yogurt, fresh berries, a dusting of cinnamon, and a drizzle of sugar free syrup if desired.
Tips
– Protein boost
Add an extra two to three tablespoons egg whites or five to ten grams additional protein powder. Increase almond milk slightly if batter becomes too thick.
– Dairy free
Use a high quality plant protein and swap Greek yogurt for a thick coconut yogurt. You may need a little extra protein powder to keep structure.
– Gluten free
Choose certified gluten free oat flour. For a lower carb twist, replace part of the oat flour with fine almond flour and add a bit more egg white to maintain lift.
– Texture control
For fluffier pancakes, separate the eggs and whip the whites to soft peaks, then fold in. For heartier pancakes, add one tablespoon ground flaxseed.
– Make ahead
Refrigerate cooked pancakes in an airtight container up to three days. Freeze in a single layer, then store in a freezer bag up to two months. Reheat in a toaster or a dry skillet until warm and lightly crisp.
– Pan success
Medium to medium low heat prevents scorching while allowing the centers to cook through. A light film of oil yields crisp edges.
– Approximate macros per serving
Based on two servings total
Calories about 300 to 330
Protein about 28 to 34 g
Carbs about 30 to 36 g
Fat about 6 to 9 g
Hashtags
#IntermittentFasting #HighProtein #PumpkinPancakes #HealthyBreakfast #WeightLoss #MealPrep #FitnessNutrition #SugarFree #GlutenFree #FallRecipes #ProteinPancakes #CleanEating #MacroFriendly #HealthyEating
