Ingredients
Scale
- 1 cup oat flour (blended rolled oats)
- 2 scoops vanilla protein powder (whey or plant-based)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup canned pumpkin puree (not pie filling)
- 2 large eggs
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup
- Cooking spray or a small amount of coconut oil for the pan
Instructions
- In a medium-sized mixing bowl, whisk together the oat flour, vanilla protein powder, pumpkin pie spice, baking powder, and salt.
- In a separate large bowl, combine the pumpkin puree, eggs, almond milk, vanilla extract, and honey. Whisk until the mixture is completely smooth.
- Gradually add the dry ingredients into the wet ingredients. Stir gently with a spatula 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 a fluffier pancake.
- Heat a non-stick skillet or griddle over medium-low heat and lightly coat with cooking spray or coconut oil.
- Scoop about 1/4 cup of batter onto the hot skillet for each pancake.
- Cook for 2-3 minutes until you see small bubbles forming on the edges and the surface.
- Carefully flip the pancakes and cook for another 1-2 minutes on the other side until golden brown and cooked through.
- Repeat with the remaining batter and serve warm.
- Cook Time: 15 minutes