Pumpkin Protein Pancakes by Welleasy

Ingredients

• 1 cup pumpkin purée
• 1 large egg
• 1 1/2 cups milk of choice
• 2 tbsp maple syrup
• 2 tsp olive oil
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1 cup protein powder
• 1 tsp baking soda
• 2 tsp baking powder
• 1 pinch salt
• 2 cups plain flour or gluten-free flour
• 2 tbsp coconut oil or olive oil, for cooking
• Greek yogurt, for serving
• 1/2 cup pecans, chopped, for serving
• Maple pecan nut butter, for serving

Instructions

1. Blend the pumpkin purée, egg, milk, maple syrup, olive oil, and vanilla until smooth, about 20 seconds.
2. Whisk the cinnamon, protein powder, baking soda, baking powder, salt, and flour in a large bowl.
3. Pour the wet mixture into the dry ingredients and stir just until combined, 15 to 20 seconds; do not overmix.
4. Heat a skillet or griddle over medium heat and add a little coconut oil or olive oil.
5. Scoop about 1/4 cup batter per pancake onto the hot pan and cook for 2 to 3 minutes, until bubbles form and the edges look set.
6. Flip and cook for 1 to 2 minutes more, until golden brown and cooked through.
7. Stack the pancakes and top with Greek yogurt, chopped pecans, and maple pecan nut butter.
8. Serve warm right away for the fluffiest texture.