Pumpkin Protein Pancakes (Gluten Free)
Fluffy, gluten-free pancakes that are also refined sugar free and pack 16g of protein per serving! These Pumpkin Protein Pancakes are the perfect breakfast and brunch menu addition that taste like a pumpkin pie! Quick swap to dairy-free with a plant-based protein powder!
Servings: 4 people
Calories: 344kcal
Ingredients
Wet Ingredients
- 1.5 cups Oat Milk unsweetened unflavored preferred
- 1 cup Pumpkin Purée
- 1 Large Egg
- 2 tablespoon Maple Syrup
Dry Ingredients
- 2 cups Measure-for-Measure Gluten-Free Flour
- 1 Scoop Protein Powder (use plant-based protein for dairy free pancakes)
- 2 teaspoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice optional
- ½ teaspoon Salt
Instructions
- Mix the dry ingredients in one bowl, and the wet ingredients in another.
- Combine the dry and wet ingredients and stir to remove lumps.
- Heat a large pan or griddle to medium heat. (If your pan is too hot, the outside of the pancake will darken quickly and the inside will remain raw. To prevent this from happening, keep your pan at a medium heat.)
- Melt coconut oil, butter, or spray oil onto your pan or griddle and pour the batter ¼ cup at a time for mini pancakes, or ⅓ cup at a time for regular sized pancakes.
- Flip pancakes after about 5 minutes, when little bubbles form and the edges turn a matte color. You can always peep underneath the cooking pancake once 3-4 minutes have passed to check for
- Let the second side cook and brown for about 2-3 minutes and remove from the pan.
- Repeat with remaining batter until done.
- Enjoy pancakes plain, with fresh fruit or with maple syrup!
Notes
Protein Powder - Use a dairy-free, plant-based protein powder for a dairy-free pancake. I recommend using an unflavored or vanilla powder for the best taste, however chocolate is fine as well. Pancakes may take on a darker look if using chocolate protein powder.
You can freeze leftover pancakes. Freeze them in a single layer on a parchment-lined baking sheet. The pancakes will freeze in about 1 hour. Stack the frozen pancakes between wax or parchment paper in a freezer bag or freezer-safe container for up to 2 months.
To reheat frozen pancakes, microwave on a plate for 20 seconds or in the oven on an aluminum-covered tray at 375ºF for 10 minutes.
Canned Pumpkin Puree - Stick to clean labels that list only pumpkin. You do not need organic pumpkin for this muffin recipe, but feel free to use if preferred and affordable. You can also make your own pumpkin puree by roasting a pumpkin and blending.
Gluten-Free Flour - I like to use King Arthur Measure-for-Measure Flour. Oat Milk - Substitute for another non dairy milk like unsweetened almond milk or coconut milk (or dairy milk if you are not dairy-free).
Honey - Substitute for agave syrup or maple syrup.
Egg - Eggs are an essential ingredient for this pancake recipe as they add lift.
Baking Powder - Baking powder creates bubbles in the pancake batter and helps add lift. Do not skip this ingredient.
Nutrition
Serving: 2pancakes | Calories: 344kcal | Carbohydrates: 66g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 576mg | Potassium: 234mg | Fiber: 9g | Sugar: 18g | Vitamin A: 9798IU | Vitamin C: 3mg | Calcium: 348mg | Iron: 5mg