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
- 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.
- 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.
- 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.
- 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.
