Ingredients
Scale
- 1/2 cup Gluten-Free Oat Flour
- 1 scoop Vanilla Protein Powder
- 1/2 tsp Baking Powder
- 1/4 tsp Pumpkin Pie Spice
- 1/4 cup Pumpkin Puree
- 1/2 cup Unsweetened Almond Milk
- 1 tbsp Maple Syrup
- 1 tbsp Coconut Oil, melted
Instructions
- Step 1: In a medium bowl, whisk together the gluten-free oat flour, protein powder, baking powder, and pumpkin pie spice until well combined.
- Step 2: Add the pumpkin puree, almond milk, and maple syrup to the dry ingredients. Stir until just combined. Do not overmix.
- Step 3: Heat a lightly oiled griddle or frying pan over medium heat.
- Step 4: Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Step 5: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
- Step 6: Serve immediately with your favorite toppings, such as maple syrup, nuts, or fruit.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat pancakes gently in the microwave or toaster until warmed through, being careful not to dry them out.
- Try topping these protein pancakes with a dollop of Greek yogurt and a sprinkle of chopped pecans for added flavor and texture.
- For extra fluffy pancakes, let the batter rest for 5 minutes before cooking to allow the baking powder to activate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American