I'm an absolute pumpkin lover and my mom would always make the best pumpkin cookies (still does!). When I first made this recipe, I wanted to test out making something similar to her cookies for after we did yoga together. They were so fluffy and tasted just like Fall! I don't mind sweet breakfasts but I have a hard time finding enough protein and get hungry really quickly afterwards. That's why I added some protein powder so I could stay full for longer! Did I mention these pumpkin pancakes are also Gluten-Free and Dairy-Free?!
The pumpkin protein pancakes batter made a few more pancakes than I could eat, so I stored them in a Stasher bag in the freezer so I can quickly re-heat them. The pancakes were still tasty! In my opinion, if a recipe results in good-to-reheat leftovers, then it's a great one to keep. You could easily meal-prep these pancakes and bring them to work or class, or turn the batter into pumpkin waffles. I love a recipe that's flexible - I almost wonder if this batter would make good muffins!
I paired my stack of pumpkin protein pancakes with my London Tea Fog Latte, for an especially Fall breakfast. There's no such thing as too much Fall in one meal, right?!
Other Healthy Breakfasts
Gluten-Free Dairy-Free Pumpkin Protein Pancakes
- 1.5 Cups Oat Milk
- 1 Cup Pumpkin Puree
- 2 TBSP Avocado Oil
- 2 TBSP Apple Cider Vinegar
- 1 Large Egg
- 2 Cups 1:1 Gluten Free Flour
- 2 Scoops Protein Powder
- 3 TBSP Brown Sugar
- 2 TBSP Baking Powder
- 1 TBSP Baking Soda
- 2 TSP Pumpkin Pie Spice
- ½ TSP Salt
- Chocolate Chips
- Chopped Nuts
- Whipped Cream
- Maple Syrup
- Add the dry ingredients (flour, protein, brown sugar, baking powder, baking soda, pumpkin pie spice and salt) into a large bowl.
- In a separate bowl, mix the almond milk, pumpkin puree, egg, oil and apple cider vinegar together.
- Pour the wet ingredients into the large bowl of dry ingredients a few separate times until all of the pancake ingredients are combined. The mixture should be dripping off the spoon, but not running off the spoon: strong enough to hold together in a pancake shape.
- Heat a pan on medium until you can feel the warmth over the pan. Spray with canola oil (or olive oil) spray, to make sure the pancake can flip and not stick. (You want to spray the pan each time before you add another pancake)
- Add the pancake batter onto the pan (I use a ⅓ Cup Measuring Cup to make sure each time it's an equal amount). If you want fluffier pancakes, just pour the batter into the middle of the pan and don't touch it. If you want thin, large pancakes, just touch the batter with the bottom of the spoon, circling the batter and spreading it out further like a crepe.
- The pancake is done when you start to see a few bubbles on the top of the batter, or if you use a spatula to lift the pancake slightly. The bottom should be a nice golden brown.
- Once the pancake bottom is browned, flip the pancake over.
- The pancake should cook much faster on the second side, so be careful to keep checking it. As you keep cooking the pan will be hotter as well, so the pancakes will cook at a fraction of the time the first one did!
- Repeat, spraying oil before pouring each pancake.
- Stack the desired amount of pancakes and add toppings as desired!