A little pumpkin, a little pumpkin spice, and a scoop of vanilla protein. These pancakes are an easy way to switch up your usual breakfast.

Ingredients:

• 1 scoop Vanilla Whey Concentrate
• ½ cup canned pumpkin purée (100% pure pumpkin)
• 2 large eggs
• 1 cup oat flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp pumpkin pie spice
• 1 tsp vanilla extract
• ½ cup milk, plus more if needed
• Pinch of salt
• Bbutter for the pan

Instructions:

• In a large bowl, whisk together the eggs, canned pumpkin, vanilla extract, and milk until smooth.
• In a separate bowl, mix the oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt.
• Add the dry ingredients to the wet ingredients and stir gently until just combined. Don't overmix.
• Let the batter rest for 5 minutes so the oat flour can absorb the liquid. If the batter is too thick to scoop, add milk 1 tablespoon at a time. It should be thick but spoonable.
• Lightly grease a nonstick skillet and heat over medium-low.
• Pour approximately 2 tablespoons of batter per pancake into the skillet to make about 10 small pancakes.
• Cook for 2–3 minutes, until bubbles appear and the edges begin to set.
• Carefully flip and cook for another 1–2 minutes, until the centers are fully cooked.
• Repeat with the remaining batter, lightly greasing the pan as needed.
• Serve warm with Greek yogurt, cinnamon, and sugar-free maple syrup, if desired.
  
  

Macros (per serving, approx. 5 larger pancakes):

• Calories: 120 | Protein: 10g | Carbs: 20g | Fat: 4g