Healthy Pumpkin Protein Pancakes
These Healthy Pumpkin Protein Pancakes are fluffy, cozy, and protein-packed — the perfect fall breakfast that’s both nutritious and satisfying. Made in just 1 bowl!
Equipment
- Mixing Bowl
- whisk or fork
- non-stick skillet
- spatula
- Measuring Spoons
Ingredients
- 1 ripe banana
- 1/3 cup pumpkin puree
- 2 eggs
- 1 scoop vanilla protein powder
- 2 tbsp almond milk
- 1/2 tsp baking powder
- 1/2 tsp pumpkin spice
- 1 tsp vanilla extract
- 1 tsp olive oil or butter (for cooking)
Instructions
- In a bowl, mash the banana until smooth. Add pumpkin puree, eggs, vanilla, and almond milk. Whisk until well combined.
- Stir in protein powder, baking powder, and pumpkin spice until just combined. Avoid overmixing.
- Heat a non-stick skillet over medium heat and lightly grease with oil or butter.
- Pour 2–3 tablespoons of batter per pancake into the skillet. Cook until bubbles form and edges look set (2–3 mins), then flip and cook another 1–2 minutes.
- Serve warm with maple syrup, nut butter, or fresh fruit.
Notes
For extra fluffiness, don’t overmix the batter. You can replace protein powder with oat flour if desired. These pancakes freeze well — reheat in a toaster or skillet. Add chocolate chips or chopped pecans for variety.
