Ingredients
Scale
- 1 cup canned pumpkin puree (ensure it is not pumpkin pie filling)
- 2 large eggs
- 1/4 cup unsweetened almond milk (or any milk of choice)
- 1 teaspoon non-alcoholic vanilla extract
- 1 cup oat flour (blended rolled oats)
- 2 scoops vanilla protein powder
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- A pinch of salt
- Non-stick cooking spray or a little coconut oil for the pan
Instructions
- In a large mixing bowl, whisk together the pumpkin puree, eggs, almond milk, and non-alcoholic vanilla extract until the mixture is smooth.
- In another bowl, combine the oat flour, vanilla protein powder, baking powder, pumpkin pie spice, cinnamon, and salt.
- Slowly add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined. Do not overmix, as this can make the pancakes tough.
- Let the batter sit for about 5 minutes. This helps the oat flour soak up the moisture for fluffier pancakes.
- Heat a large non-stick skillet or griddle over medium-low heat. Lightly coat with cooking spray or coconut oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of your spoon to spread the batter into a neat circle if it is too thick.
- Cook for 3 to 4 minutes on the first side. You will know it is ready to flip when small bubbles appear on the surface and the edges look set.
- Flip the pancakes carefully and cook for another 2 to 3 minutes, or until the bottom is golden brown and the center is cooked through.
- Repeat the process with the remaining batter.
- Serve warm with your favorite toppings.
- Cook Time: 20 minutes