Description

Fluffy, high-protein gluten-free pancakes spiced with pumpkin and perfect for a healthy fall breakfast.

Ingredients

Scale

1 cup pumpkin puree (unsweetened)

2 large eggs

1 scoop (about 25g) vanilla or unflavored protein powder

3/4 cup oat flour (certified gluten-free)

1/2 cup unsweetened almond milk

2 tsp pumpkin pie spice

1 1/2 tsp baking powder

1 tbsp coconut sugar or 2 tsp maple syrup

1 tsp vanilla extract

Pinch of sea salt

Cooking spray or light oil for the pan

Instructions

1. Add pumpkin puree, eggs, almond milk, protein powder, oat flour, pumpkin spice, baking powder, sweetener, vanilla, and salt to a blender and blend until smooth.

2. Let the batter rest for 3–5 minutes to thicken.

3. Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray or oil.

4. Pour about 1/4 cup of batter per pancake onto the hot pan and cook 2–3 minutes until bubbles form on the surface.

5. Flip pancakes and cook 1–2 minutes more until golden and cooked through.

6. Serve warm with toppings like almond butter, sugar-free syrup, or sliced banana.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: pan-fry
Cuisine: American

Nutrition

Serving Size: 3 pancakes
Calories: 260
Sugar: 6
Fat: 7
Carbohydrates: 28
Fiber: 5
Protein: 22

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