Ingredients
Scale
- 1 cup rolled oats (blended into flour)
- 1 scoop vanilla protein powder (whey or plant-based)
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup unsweetened almond milk or milk of choice
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon alcohol-free vanilla flavoring
- A pinch of salt
- Beef gelatin or coconut oil for the pan
Instructions
- Place the rolled oats into a blender and pulse until they reach a fine, flour-like consistency.
- In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, combine the pumpkin puree, eggs, milk, and vanilla flavoring. Whisk until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the pancakes tough.
- Let the batter rest for 5 minutes. This allows the oats to soak up the moisture for fluffier pancakes.
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with a small amount of coconut oil or a halal-friendly cooking spray.
- Scoop about 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until small bubbles appear on the top and the edges look set.
- Carefully flip the pancakes and cook for another 1-2 minutes until they are golden brown and cooked through.
- Repeat with the remaining batter and serve warm.
- Cook Time: 10 minutes