Pumpkin Spice Protein Pancakes with Maple Yogurt Drizzle

Place 1/3 cup rolled oats in a blender and pulse until it reaches a flour-like consistency.

Add 1 scoop protein powder, 1/2 teaspoon baking powder, 1 teaspoon pumpkin pie spice, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt to the blender. Pulse to combine.

Add 1/4 cup pumpkin puree, 1 large egg, 3 tablespoons almond milk, and 1/2 teaspoon vanilla extract to the blender. Blend until smooth, about 30 seconds. Let the batter rest for 5 minutes to thicken.

While the batter rests, prepare the maple yogurt drizzle by mixing 1/4 cup Greek yogurt with 1 tablespoon maple syrup in a small bowl until smooth. Transfer to a small zip-top bag or piping bag and set aside.

Heat a non-stick skillet over medium-low heat and add 1 teaspoon coconut oil.

Once the pan is hot, pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancake carefully and cook for another 1-2 minutes until golden brown and cooked through. Repeat with remaining batter to make 3-4 small pancakes.

Stack the pancakes on a plate. Snip a small corner off the bag with the yogurt mixture and drizzle over the pancakes.

Sprinkle with 1 tablespoon chopped pecans and 1 teaspoon ground flaxseed for added texture and nutrition.

Serve immediately while warm, with additional maple syrup on the side if desired.