Non stick spray, butter or vegetable oilfor greasing
Jam, fruit sauce, syrup and/ or nutsfor serving
Instructions
Put all of the ingredients into a blender and process until smooth.
Heat a large nonstick skillet over medium heat and lightly grease. Using an ice cream scoop, scoop about 1/4 cup of batter into circles. Cook until bubbling around the edges, then flip to cook the other side until golden brown and cooked through.
Keep the finished pancakes warm in a 200 F oven while you finish the rest of the batch. Enjoy warm with jam, sauce or other toppings, or pack into freezer bags separated by wax paper to freeze for another day. Enjoy!
Video
Notes
If you make a big batch of these pumpkin protein pancakes, freeze them in layers between wax paper in a freezer bag. This is makes it super easy to grab a few in the morning and head out the door!You can either enjoy them thawed out on their own, warmed up in the toaster or microwave, or topped with all the fixings when you have a little more time to spare.Top these pumpkin protein pancakes with yogurt, jam, syrup, fruit, syrup or honey, or whatever nuts and seeds you have on hand.