Breakfast Foods/

Gluten Free Pumpkin Spice Protein Pancakes

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Fall is the season of pumpkin spice, and what better way to indulge than with these delicious Pumpkin Spice Protein Pancakes? Packed with the warm flavors of cinnamon and nutmeg, these pancakes are the perfect balance of cozy indulgence and healthy eating. They’re not just tasty; they’re also rich in protein, thanks to the addition of vanilla protein powder.

Whether you’re fueling up for a busy morning or looking for a post-workout breakfast that feels like a treat, these pancakes have got you covered. Made with wholesome oat flour and natural pumpkin puree, they’re gluten-free and loaded with fiber to keep you full and satisfied. Plus, they’re simple to whip up with ingredients you probably already have in your kitchen.

Top them with a drizzle of pure maple syrup or a dollop of Greek yogurt for an added burst of flavor. These pancakes aren’t just a meal; they’re a celebration of autumn on a plate.

Try them out and make your mornings extra special this season!

Pumpkin Spice Protein Pancakes

Print Recipe
Packed with the warm flavors of cinnamon and nutmeg, these pancakes are the perfect balance of cozy indulgence and healthy eating. They're not just tasty; they're also rich in protein, thanks to the addition of vanilla protein powder.

Equipment

  • Medium mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Spatula

Ingredients

  • 1 cup oat flour
  • 1 scoop vanilla protein powder
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1/3 cup canned pumpkin puree
  • 2 large eggs
  • 1/2 cup unsweetened almond milk or milk of choice
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup optional, for sweetness

Instructions

  • In a medium mixing bowl, combine oat flour, protein powder, baking powder, pumpkin pie spice, cinnamon, and salt.
  • In a separate bowl, whisk together pumpkin puree, eggs, almond milk, vanilla extract, and maple syrup until smooth.
  • Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. Let the batter rest for 5 minutes to thicken slightly.
  • Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
  • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes. Flip and cook for an additional 2 minutes or until golden brown.
  • Serve warm with your favorite toppings, such as whipped cream, maple syrup, or a sprinkle of pumpkin pie spice.

Notes

Servings: 2 (makes about 6 pancakes)
Prep Time: 10 minutes
Cooking Time: 10 minutes

 

 

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