Gluten-Free Pumpkin Protein Pancakes
Delicious and healthy protein-packed pancakes made with pumpkin puree, ground flaxseed, oats, and whey protein powder
- ¼ cup unflavored whey protein powder
- ¼ cup pumpkin puree
- 2 eggs
- ½ tsp vanilla extract
- ½ tsp cinnamon
- 2 tsp ground flaxseed
- 2 tbsp quick oats
- 1 tbsp brown rice flour
- 1 tbsp real maple syrup
- ¼ tsp baking powder
- *Extra virgin coconut oil for frying I use about 2 tbsp for the whole batch
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.
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