Protein Pumped Pumpkin Pancakes

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I have to to admit something. I’m a pumpkin addict. If I could put it into all of my baked goods, I would. For now I’ll share these pumpkin pancakes with you. Because we all know we have to have some more pumpkin in October!

These were really just a typical spin off another pumpkin pancake recipe, made just as easily in a blender. What I love about this recipe is the inclusion of whole grain oatmeal, whole wheat flour and protein powder. Yum!

Pumpkin protein pancakes
1 cup oatmeal
1 cup whole wheat flour
1 cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp vanilla
1 tsp baking soda
1/4 cup brown sugar
1 Scoop protein powder
3 eggs
1 1/4 cups soy milk

In a blender with a tight fitting lid, pulse all the dry ingredients until the oats are a flour like consistency.

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Add the milk and eggs and pumpkin puree and blend until the batter is well mixed.  You may add more milk for a thinner pancake.

 

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Pour the batter into 1/4 cup portions on a griddle placed over medium heat that has been sprayed with cooking spray.

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When pancake begin to get dry around the edges, flip them.  And smoosh lightly with the back of the pancake turner to be sure they cook through.  Cook about 1-2 minutes per side.

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And serve plain, with maple syrup, or with cool whip.  This is a pumpkin spice latte.  Just add 2 Tb pumpkin puree with your standard latte and a bit of pumpkin pie spice, and viola.  My 9 year old’s favorite request-of course, he gets decaf.

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Pumpkin Protein Pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 8

Per Serving 177 calories

Fat 3 g

Carbs 31 g

Protein 6 g

8


Pumpkin Protein Pancakes

Weight Watchers PointsPlus®: 4

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 cup oatmeal
  • 1 cup wheat flour
  • 1 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 cup brown sugar
  • 1 Scoop protein powder
  • 3 eggs
  • 1 1/4 cups soy milk

Instructions

  1. In a blender with a tight fitting lid, pulse all the dry ingredients until the oats are a flour like consistency.
  2. Add the milk and eggs and pumpkin puree and blend until the batter is well mixed. You may add more milk for a thinner pancake.
  3. Preheat a griddle over medium heat on the stovetop. Spray with cooking spray.
  4. Pour the batter into 1/4 cup portions onto griddle.
  5. When pancakes begin to get dry around the edges, flip them.
  6. Smoosh lightly with the back of the pancake turner to be sure they cook through.
  7. Cook about 1-2 minutes per side.

Notes

Makes 16 pancakes. Serve plain, with maple syrup, or with cool whip.

What is your favorite drink to go with your pancakes?  My husband likes milk.  I prefer any coffee or latte.  And you like…?