Chocolate Pumpkin Banana Oat Pancakes
Falling for all the seasonal flavors and getting them at once with this nutritious pancake powerhouse recipe.
Nothing screams fall more than chocolate, pumpkin, and pancakes.
This recipe is sure to warm your heart and soul while fueling your body and mind.
· ½ cup of Oats
· ¾ of a large banana or 1 small banana
· ½ - 1 full scoop of chocolate protein powder
· 2.5 tbsp cacao powder
· 1 egg
· 2 tbsp Baking Powder
· Water to consistency
To begin, take ½ cup of oats and grind it to a flour-like consistency. I always use a coffee grinder for optimum results, but you can use a blender to grind them as well or purchase pre-made oat flour in the grocery stores. Just note that the measurements on the oats might be slightly off if you are using pre-grinded oat flour compared to measuring it before you grind the oat flour. There are oat flour converters all over the internet that you can use as well. It certainly shouldn’t make too big of a difference in a pancake recipe, whereas if it was a baked good item you would want to be more accurate.
Next grab your banana and mash it with a fork in a separate bowl. This recipe calls for 1 small banana or ¾ of a large banana (around 80g) for those of you who may be exact measure individuals.
Grab a mixing bowl and add your grinded oats, mashed banana and a ½ cup of canned pumpkin.
If you have never used canned pumpkin before it’s important to note to store the unused pumpkin puree in the fridge in a closed container. It usually lasts 5 to 7 days after the opening of the can in the fridge.
Afterwards, you’ll want to grab the other dry ingredients and incorporate them into the mix. I add in 2.5 tbsp of unsweetened Cacao Powder which adds in the rich chocolate taste with so many different health benefits. I alternate between Navitas organic brand and Trader Joe’s brand.
If you don't have cacao powder you can substitute for unsweetened cocoa powder.
Next, I’ll add ½ scoop to 1 full scoop of chocolate protein powder. Depending on my protein intake for the day usually depends on how much protein powder I decide to put in the recipe. Fortunately, it tastes great with both ½ scoops and full scoops. I use Iconic Chocolate protein powder for this recipe.
Iconic protein is a lactose free whey and casein-based protein that is easily digestible for my body, is the best tasting protein powder on the market, contains no additional sugar, and has a nice ingredient list for a protein powder. You can always try this recipe with the protein powder of your choosing.
Add in your 2 tbsp of baking powder, a full egg, and slowly whisk water into the batter. I don’t typically measure water exactly and go with consistency.
Cook the batter on medium heat and flip when the pancakes become firm.
This is one of my favorite recipes that consists of quality taste, different protein sources, fruit intake, and whole grains.
A nutritious and delicious way to start or end your day. Now, just don’t forget to add a topping. I personally prefer pairing anything chocolate with something vanilla such as my favorite pancake pairing of a vanilla Greek yogurt or some whipped cream.