Rest the batter
Leave the blended batter for two or three minutes so the oats hydrate and the pancakes hold together.
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Protein Pumpkin Pancakes
Soft oat and pumpkin pancakes blended with warming spices, eggs, yogurt and protein powder.
Total time30 min
Calories305 kcal
Protein30g
Serves4
Step by step
Method
- 01
Blend the oats, protein powder, spices, baking powder, milk, pumpkin, eggs and yogurt for 2–3 minutes until combined. Do not overmix.
- 02
Rest the batter while a lightly greased non-stick pan heats over medium-low heat.
- 03
Cook palm-sized pancakes until bubbles appear and the base is set, then flip and cook until golden.
- 04
Divide into four portions and add toppings only when serving.
Useful, not complicated
Gabriela's tips
Small changes that make this recipe easier to fit into real life.
Use moderate heat
Cook slowly enough for the centre to set before flipping; protein-rich batter colours quickly.
Freeze in layers
Cool completely and place parchment between portions so individual pancakes are easy to reheat.
Useful tools
Gabriela's kitchen picks
Products selected because they make this recipe easier to prepare.
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Digital Kitchen Scale
Useful for weighing ingredients accurately and keeping repeat batches consistent.
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Cast Iron Skillet
Useful for building a strong sear on steaks, chicken and other proteins.
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