Step 1: Prepare the Batter

In a blender or food processor, add the rolled oats, protein powder, baking powder, cinnamon, nutmeg, ginger, and salt. Blend until the oats are finely ground into a flour-like consistency. This will serve as your base for the pancakes, giving them a slightly nutty flavor and a good dose of fiber.

Step 2: Mix the Wet Ingredients

In a separate mixing bowl, whisk together the pumpkin puree, eggs, milk, honey or maple syrup, and vanilla extract until smooth. The pumpkin puree not only adds flavor but also helps keep the pancakes moist and tender.

Step 3: Combine the Wet and Dry Ingredients

Pour the wet ingredients into the blender with the dry ingredients and blend until the batter is smooth and well combined. The consistency should be slightly thick but pourable. If the batter seems too thick, add a little more milk to thin it out. Let the batter sit for 5 minutes to thicken slightly, as this will help the pancakes hold their shape when cooking.

Step 4: Cook the Pancakes

Heat a large skillet or griddle over medium heat and grease it with a little coconut oil or butter. Once hot, pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on the first side, or until small bubbles start to form on the surface. Flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through.

Step 5: Serve and Enjoy

Once the pancakes are cooked, remove them from the skillet and place them on a plate. Keep them warm by covering them with a clean kitchen towel or placing them in a warm oven while you finish cooking the rest of the batter. Serve the pancakes warm with your favorite toppings, such as maple syrup, nut butter, Greek yogurt, or fresh fruit.