Ingredients
Scale
- 1 cup oat flour (or blended rolled oats)
- 1 scoop (approx. 30g) vanilla protein powder
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- Cooking spray or a little butter for the pan
Instructions
- In a medium mixing bowl, whisk together the eggs, pumpkin puree, almond milk, and vanilla extract until the mixture is smooth.
- In a separate large bowl, combine the oat flour, protein powder, pumpkin pie spice, baking powder, and salt.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix the batter.
- Let the batter sit for about 5 minutes. This allows the oats to soak up the liquid for a fluffier texture.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly coat it with cooking spray or a small amount of butter.
- Scoop about 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes and cook for another 1 to 2 minutes until they are golden brown on both sides.
- Remove from the heat and repeat with the remaining batter.
- Cook Time: 20 minutes