Gluten-Free Protein Pumpkin Pancakes
Delicious and healthy protein-packed pancakes made with pumpkin puree, ground flaxseed, oats, and whey protein powder
Servings 2
Calories 210kcal
Ingredients
- ¼ cup unflavored whey protein powder
- ¼ cup pumpkin puree
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 2 teaspoon ground flaxseed
- 2 tablespoon quick oats
- 1 tablespoon brown rice flour
- 1 tablespoon real maple syrup
- ¼ teaspoon baking powder
- *Extra virgin coconut oil for frying I use about 2 tablespoon for the whole batch
Instructions
- Stir all ingredients together with a whisk until well incorporated.
- Heat a skillet or griddle pan over medium-high heat.
- Melt coconut oil on griddle and drop batter in ¼ cup size drops onto hot pan.
- Cook pancakes until they start to bubble up and then flip to cook the other side (should be lightly golden brown before you flip).
- Serve with a dollop of grass-fed butter and real maple syrup or homemade apple butter.
Notes
Topping Ideas:
- Butter
- Nut butter (amazing melted in the microwave first!)
- Pure maple syrup, flavored syrups, or sugar-free syrup
- Pumpkin or apple butter (a fall favorite!)
- Fresh fruit
- Whipped cream cheese
- Whipped cream
- Chocolate sauce
- Chocolate chips (you can also stir a few chocolate chips into the batter)
Nutrition
Serving: 2g | Calories: 210kcal | Carbohydrates: 20g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 147mg | Potassium: 208mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5040IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 3mg