Pumpkin Protein Pancakes.
Or, should I say, accidental pumpkin protein pancakes!
I am in love. In freaking love.
It was unexpected and almost unsuccessful, but I fell.in.love with these pumpkin protein pancakes.
No better way to lead us into fall, right?
I had no intention of making REAL pumpkin protein pancakes. But it happened and I don’t hate it.
We’ve been obsessed with collagen for years now. We like the Vital Proteins one and basically buy it in bulk from amazon. I only like the original – I don’t like any of the flavors or the creamer or anything. But I put it in coffee (because it melts right in) or a smoothie, sometimes Eddie does a smoothie – more often than not now, he literally shakes it into a room-temp bottle of water! Crazy.
I just loooove it though – for hair, skin, nail and joint support for sure. And it has protein in it too!
The deal with the pancakes? I’ve been experiencing with a blender pumpkin pancake forever. If you even knew how many fails went into this… oh just wait until December. TONS.
I started with that base of the old school protein pancake mix – the oats and the egg whites. You know?! Remember those!?
My reason being is because pumpkin has that amazing fluffiness on its own in baked goods. I’ve always found that it’s one of the things that can make even the healthiest of foods taste a little indulgent (if you like it, that is) and I was on a mission to create these pancakes that we could eat often. We like to do breakfast for dinner and the idea was constantly on my brain. Because who wants to eat seriously fluffy, chocolatey pancakes right before bed?!
But anyhoooo – I was trying to perfect said pumpkin blender pancakes and in grabbing the vanilla extract or something, I spied the collagen powder and and decided to throw it in.
Fantastic idea, if I do say so myself.
Also! You can totally add other protein powder to this if you want. I burned way out on protein powder in my 20s and think it’s just SO gross – it wasn’t until I found the collagen powder that I was interested again in something like that. Because it melts into hot liquid like NOTHING.
Like I don’t even realize I’m consuming it.
These pancakes are definitely not your traditional, fluffy-as-a-cloud pancake. Don’t go in expecting that. Go in expecting a slightly healthier pumpkin pancake that’s a little dense but still really delish and add a few dark chocolate chunks (my current obsession are the semi-sweet chocolate chunks from See’s – omg, try them) and you will be overjoyed!
Plus, these are embarrassingly easy.
Throw everything in the blender. Pour into pan. EAT.
Hurry hurry hurry!! You have to go try ’em.
Check Out My Pumpkin Protein Pancake VIDEO
Pumpkin Protein Pancakes
These pumpkin protein pancakes are packed with delicious ingredients to make a healthy and satisfying fall breakfast! They are super easy – you throw everything into a blender to create the most incredible protein pancakes!
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup old-fashioned rolled oats
- 1 scoop collagen peptides powder
- 2 tablespoons honey
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cardamom
- 1/4 teaspoon salt
- 1/4 cup milk (I like cashew milk! or coconut milk!)
- dark chocolate chunks, if desired
- sliced almonds, for garnish
- maple syrup or honey for topping!
Heat a large nonstick skillet or griddle over medium to medium-high heat.
To a blender, add eggs, pumpkin, oats, collagen, honey, baking powder, spices, salt and milk. Blend until pureed and smooth.
To make the pancakes, you can add coconut oil or butter to the skillet if you want that crispness! You can pour the batter directly from the blender or scoop it out into a 1/4 cup measure for more uniform pancakes. Once you pour the batter into the hot skillet, take a spoon and slightly smooth it out into a larger circle if it seems thick. Add a sprinkling of dark chocolate chunks into the batter if you wish!
Cook the pancakes until bubbles form and the batter becomes more opaque, about 2 to 3 minutes – then flip and cook once more for 2 to 3 minutes. You’ll want to cook the opposite side a bit longer than you would traditional pancakes- these are more dense.
Serve with syrup and a sprinkle of almonds annnnd maybe more chocolate. This will make about 8 pancakes!
Did you make this recipe?
I appreciate you so much!
Going to be the best fall ever.