Classic Cinnamon-Pumpkin Protein Pancakes
Classic Cinnamon-Pumpkin Protein Pancakes are a delicious and nutritious breakfast option that combines the flavors of fall with a protein boost.
These fluffy pancakes are perfect for those who want to start their day with a wholesome meal that’s easy to prepare. With a total preparation time of about 20 minutes and a difficulty level of easy, anyone can whip up this delightful dish.
Ingredients:
- 1 cup rolled oats
- 1 scoop vanilla protein powder
- 1/2 cup pumpkin puree
- 1/2 cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- Cooking spray or oil for the pan
Cooking Instructions:
- In a blender, combine rolled oats, protein powder, pumpkin puree, milk, egg, baking powder, cinnamon, nutmeg, and salt. Blend until smooth and well combined.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or oil.
- Pour about 1/4 cup of the batter onto the heated skillet for each pancake.
- Cook until the edges start to look set and bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown.
- Remove from the skillet and keep warm while you repeat with the remaining batter.
- Serve warm with your choice of toppings such as maple syrup, yogurt, or fresh fruit. Enjoy!
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Fluffy Pumpkin Spice Protein Pancakes
Fluffy Pumpkin Spice Protein Pancakes are a delightful twist on the classic pancake, infused with warming spices and a protein boost that makes them perfect for breakfast.
With a preparation time of just 25 minutes and an easy difficulty level, this recipe guarantees a comforting yet healthy start to your day.
Ingredients:
- 1 cup whole wheat flour
- 1 scoop vanilla protein powder
- 1/2 cup pumpkin puree
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 teaspoons baking powder
- 1 teaspoon pumpkin spice blend
- 1/4 teaspoon salt
- Cooking spray or oil for the pan
Cooking Instructions:
1. In a large bowl, whisk together the whole wheat flour, protein powder, baking powder, pumpkin spice blend, and salt.
2. In a separate bowl, mix the pumpkin puree, milk, and egg until combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
Be careful not to overmix; a few lumps are fine.
4. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip and cook the other side until golden brown, about 2-3 minutes more.
8. Remove from the skillet and keep warm while cooking the remaining batter.
9. Serve warm with your favorite toppings, like maple syrup, nuts, or whipped cream.
Enjoy!
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Protein-Packed Oatmeal Cinnamon-Pumpkin Pancakes
Protein-Packed Oatmeal Cinnamon-Pumpkin Pancakes are a wholesome and delicious breakfast option that combine the nutritional benefits of oats with the warm flavors of pumpkin and cinnamon.
This recipe, which takes about 30 minutes to prepare and is classified as easy, will fill you up and keep you energized throughout the morning.
Ingredients:
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1 scoop vanilla protein powder
- 1 cup pumpkin puree
- 1 cup almond milk (or any milk of choice)
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Cooking spray or oil for the pan
Cooking Instructions:
- In a blender or food processor, pulse the rolled oats until they are a fine flour.
- In a mixing bowl, combine the oat flour, whole wheat flour, protein powder, baking powder, cinnamon, and salt.
- In another bowl, whisk together the pumpkin puree, almond milk, and eggs until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined; don’t overmix.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or oil.
- Scoop about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook the other side until golden brown, about 2-3 minutes more.
- Transfer the pancakes to a plate and keep warm while you cook the remaining batter.
- Serve with your favorite toppings such as maple syrup, yogurt, or fresh fruit, and enjoy!
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Gluten-Free Cinnamon-Pumpkin Protein Pancakes
Gluten-Free Cinnamon-Pumpkin Protein Pancakes are a flavorful and nutritious breakfast option that cater to those with gluten sensitivities while still packing a protein punch.
This recipe is easy to follow and takes about 30 minutes to prepare, making it perfect for a quick morning meal.
Ingredients:
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1 scoop vanilla protein powder
- 1 cup pumpkin puree
- 1 cup almond milk (or any milk of choice)
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Cooking spray or oil for the pan
Cooking Instructions:
1. Blend the gluten-free rolled oats in a blender until they form a fine flour.
2. In a bowl, combine the oat flour, almond flour, protein powder, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together the pumpkin puree, almond milk, and eggs until well mixed.
4. Combine the wet ingredients with the dry ingredients, stirring just until blended.
Avoid overmixing.
5. Preheat a skillet over medium heat and lightly coat it with cooking spray or oil.
6. Pour about 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form and edges appear set (about 2-3 minutes).
8. Flip pancakes and cook for another 2-3 minutes until golden brown.
9. Keep pancakes warm while cooking the rest of the batter.
10. Serve topped with your favorite toppings like maple syrup, yogurt, or fresh fruit. Enjoy!
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Vegan Cinnamon-Pumpkin Protein Pancakes
Ingredients:
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1 scoop plant-based protein powder
- 1 cup pumpkin puree
- 1 cup almond milk (or any plant-based milk of choice)
- 2 tablespoons flaxseed meal (mixed with 6 tablespoons of water for a flax egg)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Cooking spray or oil for the pan
Cooking Instructions:
- In a blender, blend gluten-free rolled oats until they turn into a fine flour.
- In a bowl, combine the oat flour, almond flour, protein powder, baking powder, cinnamon, and salt.
- In a separate bowl, prepare the flax egg by mixing flaxseed meal with water and letting it sit for a few minutes.
- Then, add the pumpkin puree, almond milk, and the prepared flax egg to this bowl and whisk until blended.
- Combine the wet ingredients with the dry ingredients, stirring gently until just mixed.
- Preheat a skillet over medium heat and lightly coat it with cooking spray or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form and the edges look set (about 2-3 minutes).
- Flip the pancakes and cook for another 2-3 minutes until they are golden brown.
- Keep pancakes warm while cooking the remaining batter.
- Serve with your favorite toppings like maple syrup, coconut yogurt, or fresh fruit. Enjoy!
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Chocolate Chip Cinnamon-Pumpkin Protein Pancakes
Chocolate Chip Cinnamon-Pumpkin Protein Pancakes are a delicious and nutritious twist on traditional pancakes, incorporating the warm flavors of cinnamon and pumpkin with the sweetness of chocolate chips.
These pancakes are perfect for breakfast, brunch, or a special treat any time of the day. They take about 30 minutes to prepare and cook, and the recipe is relatively easy, making it suitable for both novice and experienced cooks.
Ingredients:
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1 scoop plant-based protein powder
- 1 cup pumpkin puree
- 1 cup almond milk (or any plant-based milk of choice)
- 2 tablespoons flaxseed meal (mixed with 6 tablespoons of water for a flax egg)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips
- Cooking spray or oil for the pan
Cooking Instructions:
1. Blend the gluten-free rolled oats into a fine flour in a blender.
2. In a bowl, mix the oat flour, almond flour, protein powder, baking powder, cinnamon, and salt.
3. Prepare the flax egg by mixing flaxseed meal and water; let it sit for a few minutes.
Then, whisk in the pumpkin puree and almond milk.
4. Combine the wet ingredients with the dry ingredients, and gently mix until just combined. Fold in the chocolate chips.
5. Heat a skillet over medium heat and lightly coat it with cooking spray or oil.
6. Pour about 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles appear on the surface and edges look set (about 2-3 minutes), then flip and cook until golden brown (another 2-3 minutes).
8. Keep pancakes warm while cooking the remaining batter.
9. Serve with maple syrup, coconut yogurt, or fresh fruit, and enjoy your delightful pancakes!
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Banana Cinnamon-Pumpkin Protein Pancakes
Ingredients:
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1 scoop plant-based protein powder
- 1 cup pumpkin puree
- 1 ripe banana, mashed
- 1 cup almond milk (or any plant-based milk of choice)
- 2 tablespoons flaxseed meal (mixed with 6 tablespoons of water for a flax egg)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Cooking spray or oil for the pan
Cooking Instructions:
- Blend the gluten-free rolled oats into a fine flour using a blender or food processor.
- In a mixing bowl, combine the oat flour, almond flour, protein powder, baking powder, cinnamon, and salt.
- Prepare the flax egg by mixing 2 tablespoons of flaxseed meal with 6 tablespoons of water and letting it sit for a few minutes.
- In a separate bowl, mash the ripe banana, then add the pumpkin puree, almond milk, and the prepared flax egg; mix well.
- Combine the wet ingredients with the dry ingredients and stir until just mixed. Do not overmix.
- Heat a skillet over medium heat and lightly grease it with cooking spray or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges appear set (approximately 2-3 minutes), then flip and cook until golden brown (another 2-3 minutes).
- Keep pancakes warm while preparing the remaining batter.
- Serve with toppings of your choice such as maple syrup, nut butter, or fresh fruit to enjoy your tasty pancakes!
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Cinnamon-Pumpkin Protein Pancakes With Greek Yogurt
Cinnamon-Pumpkin Protein Pancakes with Greek Yogurt are a delicious and nutritious breakfast option that packs a protein punch while incorporating the warm, comforting flavors of pumpkin and cinnamon. This recipe is easy to prepare, taking about 25 minutes from start to finish, and is perfect for both beginner and experienced cooks looking for a wholesome start to their day.
Ingredients:
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1 scoop plant-based protein powder
- 1 cup pumpkin puree
- 1 ripe banana, mashed
- 1 cup almond milk (or any plant-based milk of choice)
- 2 tablespoons flaxseed meal (mixed with 6 tablespoons of water for a flax egg)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt (for serving)
- Cooking spray or oil for the pan
Cooking Instructions:
- Blend the gluten-free rolled oats into a fine flour using a blender or food processor.
- In a mixing bowl, combine the oat flour, almond flour, protein powder, baking powder, cinnamon, and salt.
- Prepare the flax egg by mixing 2 tablespoons of flaxseed meal with 6 tablespoons of water and letting it sit for a few minutes. In another bowl, mash the ripe banana and then add the pumpkin puree, almond milk, and the prepared flax egg; mix well.
- Combine the wet ingredients with the dry ingredients and stir until just mixed, ensuring not to overmix.
- Heat a skillet over medium heat and lightly grease it with cooking spray or oil.
- Pour about 1/4 cup of the pancake batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges appear set (approximately 2-3 minutes), then flip and cook until golden brown (another 2-3 minutes).
- Keep pancakes warm while preparing the remaining batter.
- Serve the pancakes topped with Greek yogurt and your choice of additional toppings such as maple syrup, nut butter, or fresh fruit for a delightful meal!
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Almond Flour Cinnamon-Pumpkin Protein Pancakes
Almond Flour Cinnamon-Pumpkin Protein Pancakes are a wholesome and nutritious breakfast option that combines the rich flavors of pumpkin and cinnamon with the added health benefits of almond flour and protein powder. This recipe is easy to prepare, taking about 25 minutes, and is perfect for anyone looking for a delicious way to kickstart their day while keeping it healthy.
Ingredients:
- 1 cup almond flour
- 1 scoop plant-based protein powder
- 1 cup pumpkin puree
- 1 ripe banana, mashed
- 1 cup almond milk (or any plant-based milk of choice)
- 2 tablespoons flaxseed meal (mixed with 6 tablespoons of water for a flax egg)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Cooking spray or oil for the pan
Cooking Instructions:
- Begin by preparing the flax egg by mixing 2 tablespoons of flaxseed meal with 6 tablespoons of water and letting it sit for a few minutes.
- In a mixing bowl, combine almond flour, protein powder, baking powder, cinnamon, and salt.
- In another bowl, mash the ripe banana, then add in pumpkin puree, almond milk, and the prepared flax egg, stirring until combined.
- Mix the wet ingredients into the dry ingredients until just combined, taking care not to overmix.
- Heat a skillet over medium heat and lightly grease it with cooking spray or oil.
- Pour about 1/4 cup of the batter onto the skillet for each pancake and cook until bubbles form on the surface and edges appear set (about 2-3 minutes).
- Flip the pancakes and cook until golden brown on the other side (another 2-3 minutes).
- Keep the pancakes warm while you cook the remaining batter.
- Serve the pancakes warm, optionally topped with Greek yogurt, maple syrup, or fruits of your choice for added flavor!
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Cinnamon-Pumpkin Protein Pancakes With Maple Syrup
Cinnamon-Pumpkin Protein Pancakes with Maple Syrup are a delightful twist on classic pancakes that deliver both flavor and nutritional benefits.
This breakfast dish is perfect for those looking to start their day with a hearty meal that’s easy to prepare, taking only around 25 minutes. The combination of cinnamon, pumpkin, and protein helps keep you satisfied, making it suitable for all skill levels.
Ingredients:
- 1 cup almond flour
- 1 scoop vanilla protein powder
- 1 cup pumpkin puree
- 1 ripe banana, mashed
- 1 cup almond milk (or any plant-based milk of choice)
- 2 tablespoons flaxseed meal (mixed with 6 tablespoons of water for a flax egg)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Maple syrup (for serving)
- Cooking spray or oil for the pan
Cooking Instructions:
- Begin by preparing the flax egg by mixing 2 tablespoons of flaxseed meal with 6 tablespoons of water, allowing it to sit for a few minutes until it thickens.
- In a large mixing bowl, whisk together the almond flour, protein powder, baking powder, cinnamon, and salt.
- In a separate bowl, mash the ripe banana and then add the pumpkin puree, almond milk, and the prepared flax egg, mixing until fully combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix the batter.
- Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or oil.
- For each pancake, pour approximately 1/4 cup of batter onto the skillet and cook until bubbles begin to form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and continue cooking until the other side is golden brown, approximately another 2-3 minutes.
- Keep the cooked pancakes warm while completing the remaining batter.
- Serve warm, drizzled with maple syrup, and enjoy the rich flavors of cinnamon and pumpkin!
Savory Cinnamon-Pumpkin Protein Pancakes With Nut Butter
Savory Cinnamon-Pumpkin Protein Pancakes with Nut Butter offer a deliciously unique twist on traditional pancakes, combining sweet and savory flavors for a satisfying breakfast or snack.
With a preparation time of around 30 minutes, this recipe is suitable for all cooking skill levels and is packed with protein to keep you energized throughout the day.
Ingredients:
- 1 cup almond flour
- 1 scoop vanilla protein powder
- 1 cup pumpkin puree
- 1 ripe banana, mashed
- 1 cup almond milk (or any plant-based milk of choice)
- 2 tablespoons flaxseed meal (mixed with 6 tablespoons of water for a flax egg)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Nut butter (for spreading on pancakes)
- Cooking spray or oil for the pan
Cooking Instructions:
- Prepare the flax egg by mixing 2 tablespoons of flaxseed meal with 6 tablespoons of water, allowing it to thicken for a few minutes.
- In a mixing bowl, whisk together the almond flour, protein powder, baking powder, cinnamon, and salt.
- In another bowl, mash the ripe banana and mix in the pumpkin puree, almond milk, and prepared flax egg until well combined.
- Combine the wet and dry ingredients, stirring gently to form a batter without overmixing.
- Heat a non-stick skillet over medium heat and grease lightly with cooking spray or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form and edges look set (2-3 minutes).
- Flip the pancakes and cook for another 2-3 minutes until golden brown.
- Keep the cooked pancakes warm while finishing the rest of the batter.
- Serve warm with a generous spread of nut butter on top, enjoying the delightful contrast of flavors in every bite!
