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These fresh pumpkin pancakes are a great way to use your fresh pumpkin puree. They're like Fall on your plate!

Pumpkin Protein Pancakes


  • 1 cup pumpkin purée

  • 3/4 cup old fashioned oats

  • 2 eggs

  • 1/2 cup plain greek yogurt

  • 1 1/2 teaspoon baking powder

  • 2 scoops vanilla protein powder

  • 1 teaspoon cinnamon

  • 1/4 cup almond milk

  • Coconut oil, to grease pan

  • Optional: maple syrup, for topping


  1. Mix the pumpkin puree, oats, eggs, yogurt, baking powder, protein powder, cinnamon, and almond milk in the blender. Blend until smooth. Scrape down from sides if needed.

  2. Heat griddle/skillet over medium-high heat, add 1 teaspoon. coconut oil and let melt.

  3. Pour 1/3 cup into center of pan and cook for 4-6 minutes, or until bubbly and dull around edges.

  4. Carefully flip with a spatula and cook another 2-4 minutes, until cooked through.

  5. Repeat with remaining batter.

  6. Drizzle with pure maple syrup, if desired.

Pumpkin Protein Pancakes




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