Ingredients
Scale
- 1 cup oat flour (blended rolled oats work great)
- 2 scoops vanilla protein powder (whey or plant-based)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1/2 cup milk of choice (almond, soy, or cow’s milk)
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- Cooking spray or a little butter for the pan
Instructions
- In a medium mixing bowl, whisk together the oat flour, protein powder, baking powder, pumpkin pie spice, and salt.
- In a separate large bowl, combine the pumpkin puree, egg, milk, maple syrup, and vanilla extract. Whisk until the mixture is smooth.
- Slowly add the dry ingredients to the wet ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the pancakes tough.
- Let the batter sit for about 5 minutes. This allows the oats to soak up the liquid, resulting in fluffier pancakes.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with cooking spray or butter.
- Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to spread the batter into a circle if it is too thick.
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes and cook for another 2 minutes on the other side until golden brown.
- Repeat with the remaining batter and serve warm.
- Cook Time: 20 minutes