Fluffy Pumpkin Protein Pancakes packed with fall flavor and nutrition.

Scale

1 cup pumpkin puree

1 scoop vanilla protein powder

1 cup oat flour

1 tsp baking powder

1 tsp pumpkin spice

2 eggs (or flax eggs)

1 cup milk (any type)

1 tbsp maple syrup

1 tsp vanilla extract

Pinch of salt

1. Whisk dry ingredients together.

2. Mix pumpkin puree, eggs, milk, vanilla, and syrup.

3. Combine wet and dry until just mixed.

4. Heat skillet and grease lightly.

5. Scoop batter and cook until bubbles form.

6. Flip and cook until golden.

7. Stack and serve warm with toppings.

Do not overmix the batter.

Freeze leftovers with parchment paper between layers.

Reheat in toaster for best texture.

Keywords: Pumpkin Protein Pancakes