Ingredients
Scale
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 2 scoops vanilla protein powder (whey or plant-based)
- 1/2 cup oat flour (you can blend rolled oats to make this)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 cup almond milk (or any milk of choice)
- 1 teaspoon vanilla extract
- A pinch of salt
- Coconut oil or 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 protein powder, oat flour, pumpkin pie spice, cinnamon, baking powder, and salt.
- Slowly pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. If the batter is too thick, add a tablespoon of milk at a time.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with coconut oil or butter.
- Scoop about 1/4 cup of batter onto the griddle for each pancake.
- Cook for 2 to 3 minutes, or until small bubbles appear on the top 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: less than 20 minutes