These pumpkin protein pancakes are a great way to enjoy the comforting flavours of seasonal treats in the form of a healthy breakfast. These pancakes are gluten-free, dairy-free and can be made egg-free with the use of an egg substitute.
The pumpkin puree in these pumpkin protein pancakes adds fibre and vitamin A. The addition of protein powder makes these pancakes more filling and can help you get through your morning with more energy.
Add your favourite toppings for an extra boost of flavour and enjoy this nourishing breakfast on a chilly fall day!
Ingredients:
1/2 cup pumpkin puree
2 large eggs or equivalent egg substitute
1 scoop (about 1/4 cup) vanilla protein powder – the PurePaleo protein powder is our favourite
1/4 cup gluten-free oat flour (make your own by blending oats into a fine powder)
1 teaspoon pumpkin pie spice (a mix of cinnamon, nutmeg, and cloves)
1/2 teaspoon baking powder
Pinch of salt
Oil or cooking spray for the pan
Optional toppings: chopped nuts, berries, maple syrup, hemp hearts
Directions:
- In a medium mixing bowl, mix together the pumpkin puree and eggs until well combined.
- Add the vanilla protein powder, oat flour, pumpkin pie spice, baking powder, and salt and mix until smooth. If your batter is too thick, add some water or dairy-free milk.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with oil.
- Pour batter onto skillet to make pancakes of desired size.
- Cook the pancakes for about 2-3 minutes on one side, or until bubbles form on the surface and edges are set.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown.
- Continue until you have used all your batter.
- Serve your pumpkin protein pancakes and enjoy with your favourite toppings!
