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Pumpkin Spice Protein Pancakes with Sauteed Apples

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  • Author: Emily Koch
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 8 pancakes 1x
  • Category: breakfast, healthy
  • Cuisine: gluten free, vegetarian

Description

Pumpkin spice protein pancakes are easy to make, healthy, delicious, and perfect on the weekends. The protein comes from nutrition packed Greek yogurt.

Ingredients

Units Scale
  • Sauteed apple topping
  • 2 cooking apples, cored and chopped (firm apples, such as gala, pink lady, or honey crisp)
  • 2 tablespoons butter
  • 2 teaspoons cinnamon
  • Optional: Pure maple syrup for drizzling pancakes
  • Pancakes
  • 1 1/2 cups gluten free rolled oats
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • pinch of salt
  • 1/4 + 1 tablespoon pumpkin puree – not pumpkin pie filling
  • 3 eggs
  • 1/2 cup plain Greek yogurt (I used 2% but you can use any type you like)
  • 1/4 cup pure maple syrup
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon milk ( I use almond milk)
  • 2 tablespoons extra coconut oil (for cooking pancakes – doesn’t need to be melted)

Instructions

  1. Cook the apple topping: Heat a large skillet over medium high heat. Melt the butter and add the apples. Cook stirring occasionally until the apples are fork tender – about 8 minutes. Stir in the cinnamon and transfer to a serving dish. If the apples get done before the pancakes than cover with foil to keep warm until ready to eat.
  2. Make pancake batter: Add all the ingredients for the pancakes to a blender. Blend on high until smooth, scraping down sides as needed. The batter should be mostly smooth.
  3. Cook the pancakes: Heat a nonstick skillet over medium low heat. Melt a tablespoon of the coconut oil. Measure out 1/4 cup of the batter and use a spatula to help it spread out a little. Depending on the side of your pan cook 2 to 4 pancakes at one time. Once the edges start to get dried out – about 5 mins- use a spatula to flip them and cook 1 to 2 more minutes on the other side. Transfer the cooked pancakes to a serving dish. To keep the pancakes warm while you cook the remaining pancakes place them on a baking sheet and in the oven at 150 degrees. Cook the remaining pancakes until all the batter is used – you should get 8 pancakes.
  4. Serve: Top the pancakes with the sauteed apples and serve with extra pure maple syrup for drizzling. Serve immediately.

Notes

Leftovers: These pancakes reheat in a pan or the microwave really well. Same with the apple topping. Be sure to store the pancakes in a separate container from the apple topping so the pancakes don’t get soggy.

We like to serve these pancakes with a side of eggs or breakfast sausage for a complete breakfast.

Find it online: https://robustrecipes.com/pumpkin-spice-protein-pancakes/

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