Pumpkin Protein Pancakes

These healthy pancakes are awesome any time of the year. But they're extra amazing in the fall when you need to feed your annual pumpkin pie spice craze. In addition to being keto friendly, they're made with oats, so they're gluten free.

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Servings: 12

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 cup uncooked oats

1/2 can pumpkin puree

1/2 cup milk

3 eggs

2 scopes protein powder (about 48 grams of protein equivalent)

4 teaspoons baking powder

1/2 tablespoon pumpkin pie spice (or to taste)

1 - 2 tablespoons of high heat oil for frying (avocado oil, ghee, canola oil)


1In a food processor, process the oats until they become a course flour.

2Add the remaining ingredients to the food processor and thoroughly mix until the ingredients become a consistent batter.

3Heat oil in a skillet on medium high heat.

4Make 2 to 3 pancakes at a time. The pancakes should be small, and you will likely need to use a spatula to pat down the batter and flatten them out.

5Cook on one side for roughly 4 minutes, and then flip. Cook on the other side for an additional 3 minutes. Then flip again a couple of more times at 1 minute intervals until done.

Additional Notes

These pancakes can be a little runny and difficult to flip the first two times, which is why it's better to keep these pancakes a little smaller.

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