Pumpkin Protein Pancakes

Have you ever found yourself with an opened can of pumpkin puree sitting in your fridge after making pumpkin bread, but you don’t want to repeat that recipe already? Enter, these pumpkin protein pancakes, which are both easy and delicious. They make for a great breakfast whether it’s fall or not and are also healthy and filling!

I based these off of the pancake recipe that my mom has been making my whole life, but then tweaked it to make it a little more healthy and a lot more pumpkin. I also topped it with a scoop of almond butter and a drizzle of pure maple syrup, which was the perfect combo!

Health Benefits

Pumpkin puree is extremely high in vitamin A content and is a good source of other antioxidants and minerals, as well.
Oat flour is packed with fiber, minerals and even protein, making it a healthier and more beneficial option than refined AP flours.
Protein powder or collagen peptides are optional in these pancakes, but if you are using these to refuel or are looking for an easy way to increase your protein, this is a great addition.
Almond butter is an optional topping, but is a great source of healthy fat and protein. I recommend using an almond butter without sugar or palm oil, only almonds.

Tips & Substitutions

If you don’t have oat flour, you can substitute it with whole wheat flour in order to still get the nutrients or you can make your own. This can be accomplished by blending dry oats in a food processor or blender until they reach a fine, flour-like consistency.
Pumpkin can be replaced by cooked and mashed sweet potato. This will change the taste of the pancakes, but it is a nutritious alternative and would be a good way to mix things up.
You can use any milk of your choice, whether that is a regular dairy option, lactose free or plant-based. Use what you have and what works with your dietary needs.
Almond butter is a delicious topping, but any nut butter of choice works great, or you could choose to top your pancakes with chopped nuts and even some greek yogurt!