Pumpkin PCOS Pancakes

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: pancakes

Calories: 117kcal

Author: Jazzmine Woodard

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Equipment

1 Blender
1 mixing bowl
1 whisk or kitchen spoon
1 skillet
1 spatula

Ingredients

2 cups rolled oats
2 ½ cup milk
1 cup pumpkin puree
2 eggs
1 tablespoon butter melted
1 tablespoon maple syrup
1 teaspoon vanilla extract
¼ cup flax meal
4 servings vanilla protein powder
1 ½ teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon sea salt

Instructions

Make oat flour: add rolled oats to blender or food processor and pulse until ground into a fine flour-like texture (about one minute). Remove oat flour from blender.
Add milk, pumpkin puree, eggs, butter, maple syrup, and vanilla extract to blender and pulse until smooth and uniform. (Alternatively, add ingredients to a large mixing bowl and stir to combine by hand.)
Add oat flour, flax meal, protein powder, cinnamon, baking powder, and sea salt to liquid mixture and pulse or mix until combined and no dry pockets remain. Batter will be very thick.
Melt oil or butter in a large skillet or griddle over medium high heat.
Scoop about ⅓ cup of batter into pan to form each pancake. Gently tilt the pan from side to side to spread the batter out evenly until the pancake is about ⅓ inch thick. Cook until bubbles form and pop on surface of batter and skillet side of pancake is an orange golden brown color (about 3 minutes) then flip and repeat on the other side.
Repeat until all batter is used. Enjoy warm.

Notes

You can mix the batter by hand in a large mixing bowl or take a shortcut making pumpkin protein pancakes in a blender. FYI, the batter will be thick!

Can I freeze protein pancakes? Definitely. Here are instructions on how to do that.

Cool the pancakes to room temperature before freezing.
Place a layer of wax or parchment paper between each pancake to keep them from sticking together.
I recommend double bagging them in freezer bags to prevent moisture from escaping.
Mark the date on the bag and they should keep for up to two months.

And you can adjust this recipe up or down to make healthy freezer pancakes in large batches or just one or two pancakes in the morning!

Grab a large skillet or griddle and spatula to cook the pancakes. Pro-tip: Use butter or coconut oil to get pumpkin pancakes with crispy edges.

Nutrition