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Pumpkin Protein Pancakes

pumpkin protein pancakes with fork
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These pancakes are jam packed with protein and fiber! The silky smooth texture and delectable pumpkin/cinnamon flavor combo will have you choosing these for breakfast again and again.

Ingredients

Scale
  • ½ cup oatmeal
  • ½ cup plain, nonfat Greek yogurt
  • ½ cup canned pumpkin
  • 1 ½  tablespoons zero calorie brown sugar sweetener (Swerve brand)
  • ½  cup egg, or liquid egg whites
  • 1 tablespoon flaxseed meal
  • ¼ teaspoon cinnamon

Instructions

  1. Add all ingredients to a blender or a food processor. We have found the blender to give the best results.
  2. Process on high speed, scraping down the sides if needed and pulsing if necessary until it becomes a smooth batter.
  3. Heat a griddle or skillet to 330 - 340℉. Or  medium to medium-low heat on the stovetop. Brush lightly with oil.
  4. Pour out pancakes and cook until small bubbles form and the edges seem dry.
  5. Flip, and cook until set. The texture of these pancakes are really soft and creamy because of the yogurt, so they may take a little longer to cook than standard pancakes.
  6. Serve with butter and maple syrup, or apple butter.

Nutrition

Find it online: https://www.beneficial-bento.com/2023/10/pumpkin-protein-pancakes.html