These seasonal pancakes are perfect for fall and they come together fast in the blender. Serve them up with plain Greek yogurt and cinnamon for a delicious and festive protein-packed breakfast.
Makes: 8 pancakes
Serving Size: 2 pancakes (75g)
Prep Time: 5 minutes
Total Time: 15 minutes
Nutrition Facts: 178 calories / 16g carb / 17g pro / 5g fat
Ingredients:
- 1 cup (80g) old fashioned oats
- 1/2 cup (122g) canned pumpkin pureé
- 1/2 cup (120g) unsweetened almond milk
- 2 eggs (100g)
- 2 scoops (64g) “SFH” churro flavor pure whey protein supplement
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Instructions:
- Add all ingredients to a blender and run until smooth, about 20 seconds.
- Heat a cast iron skillet or griddle over medium heat and spray with olive oil or nonstick cooking spray.
- Spoon ¼ cup of batter onto the hot skillet, cook until browned, then flip and cook on the second side. Repeat with remaining batter.
- Enjoy as-is, or serve with plain Greek yogurt, cinnamon, and/or your favorite syrup or sugar-free syrup. Macros not included.
Notes:
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Freeze in a zip top bag for up to 3 months. Thaw and reheat in the microwave or toaster before serving.
